Pork tenderloin with bacon prunes with creamy mushroom sauce

4 servings
1 hour

How to make pork tenderloin with prunes in bacon with creamy mushroom sauce? First, 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 will turn out. The number of strips of bacon and prunes also depends on the number of medallions.

Wash the pork tenderloin, dry and cut into about 4 cm thick serving medallions. It should turn out about 8 pieces.

Wash and dry prunes. Take prunes large, soft and already without bones. If the prunes are small, then they may need more - 2 pieces for each medallion.

In the center of each pork medallion, make a deep puncture with a knife and put 1-2 pieces of prunes inside.

Wrap each pork piece in a strip of bacon. If bacon does not hold well and strives to turn around, you can fix it with a skewer. It is better to take bacon immediately in the cut, choose raw smoked or boiled-smoked to taste. I have raw smoked.

In a frying pan, heat the vegetable oil and fry the pork medallions over a high heat for 2 minutes on each side until ruddy.

At the end, salt the meat, pepper it.

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

Now make the sauce.

Wash the champignons, dry and cut into small cubes. Instead of champignons, you can take other mushrooms. It will turn out tasty with chanterelles.

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

Lay out the mushrooms and fry, stirring, 5 minutes until the excess moisture evaporates.

Pour in the cream. Salt the sauce, pepper and simmer, stirring, for another 2 minutes.

Put the finished medallions on a plate, pour over the creamy mushroom sauce, decorate with herbs and serve. Enjoy your meal!