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Bacon-Wrapped Pork Medallions with Prunes in Creamy Mushroom Sauce
Juicy pork medallions stuffed with prunes, wrapped in bacon, and served in a delicate creamy mushroom sauce. A hearty and satisfying option for lunch or dinner.
Ingredients
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COMPONENT to taste
- to taste
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Method
Trim the silver skin from the pork tenderloin and slice it into medallions.
Make a small pocket in each piece, stuff with a prune, and wrap the medallions in bacon.
Sear in a hot skillet with vegetable oil for 2-3 minutes per side until golden brown.
Finish cooking in the oven at 200°C (400°F) for about 15-20 minutes.
In the same skillet, sauté finely chopped onion for 2-3 minutes. Add sliced button mushrooms and cook for another 5 minutes until reduced in volume.
Add butter and soy sauce, then pour in the heavy cream. Simmer the sauce for 3-4 minutes until slightly thickened, then season with salt, pepper, and parsley at the end.
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