Pork tenderloin with prunes in bacon with creamy mushroom sauce

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make pork tenderloin with prunes in bacon with creamy mushroom sauce? To begin, prepare the necessary ingredients according to the list. The exact number of medallions and, accordingly, portions depends on the length of the pork tenderloin. The longer the cut, the more medallions you will get. The number of bacon and prune strips also depends on the number of medallions.

2. STEP 2

   

   Wash the pork tenderloin, dry it and cut it into portioned medallions about 4 cm thick. You should get about 8 pieces.

3. STEP 3

   

   Wash and dry the prunes. Take prunes that are large, soft and seedless. If the prunes are small, then you may need more of them - 2 pieces for each medallion.

4. STEP 4

   

   Make a deep puncture in the center of each pork medallion with a knife and put 1-2 prunes inside.

5. STEP 5

   

   Wrap each piece of pork with a strip of bacon. If the bacon doesn’t hold well and tends to unravel, you can secure it with a skewer. It’s better to take the bacon straight away, sliced, choose raw smoked or boiled-smoked to taste. I have a raw smoked one.

6. STEP 6

   

   Heat vegetable oil in a frying pan and fry pork medallions over high heat for 2 minutes on each side until golden brown.

7. STEP 7

   

   At the end, salt and pepper the meat.

8. STEP 8

   

   Transfer the fried bacon medallions to a parchment-lined baking sheet and place in an oven preheated to 180°C for 10 minutes. The exact time depends on your oven. Leave the medallions in the cooling oven while you prepare the sauce.

9. STEP 9

   

   Now prepare the sauce.

10. STEP 10

    

    Wash the champignons, dry and cut into small cubes. Instead of champignons, you can use other mushrooms. It will be delicious with chanterelles.

11. STEP 11

    

    In the pan where the pork was fried, melt a piece of butter over medium heat.

12. STEP 12

    

    Add the mushrooms and fry, stirring, for 5 minutes until excess moisture evaporates.

13. STEP 13

    

    Pour in the cream. Season the sauce with salt and pepper and simmer, stirring, for another 2 minutes.

14. STEP 14

    

    Place the finished medallions on a plate, pour over the creamy mushroom sauce, garnish with herbs and serve. Bon appetit!