Pork tenderloin with prunes in bacon with creamy mushroom sauce

Step-by-step cooking

1. Step 1:

   

   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 clipping, the more medallions you will get. The number of strips of bacon and prunes also depends on the number of medallions.

2. Step 2:

   

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

3. Step 3:

   

   Wash and dry the prunes. Take large, soft and seedless prunes. If the prunes are small, then it may need more - 2 pieces for each locket.

4. Step 4:

   

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

5. Step 5:

   

   Wrap each pork slice with a strip of bacon. If the bacon does not hold well and tries to turn around, you can fix it with a skewer. Bacon is better to take immediately sliced, smoked or boiled-smoked, choose to taste. I have smoked cheese.

6. Step 6:

   

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

7. Step 7:

   

   At the end, season the meat with salt and pepper.

9. Step 8:

   

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

10. Step 9:

    

    Now prepare the sauce.

11. Step 10:

    

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

12. Step 11:

    

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

13. Step 12:

    

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

14. Step 13:

    

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

15. Step 14:

    

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