At a glance
You're making elegant grilled pork medallions stuffed with bacon-wrapped plums, paired with a rich plum and bacon sauce that takes about 10 minutes to prepare. The main trickiness here is stuffing each piece of pork with a bacon-wrapped plum, but once that's done, the actual grilling is quick and straightforward to keep the meat tender and juicy.
1/8
Fry the bacon and plums
Dice the streaky bacon for the sauce and fry it in a pan. Halve the plums for the sauce, setting eight of them aside, and add the rest to the bacon.
For this step
0/22/8
Watch the plums change colour
Stir and fry together over medium heat. The plums will break down and gradually start to darken.
3/8
Cook off the alcohol
Add the balsamic vinegar and Cointreau, then turn up the heat so the alcohol and the sharp vinegar taste cook off. Stir often so the sauce doesn't catch. Stir in the sugar, lower the heat and let it dissolve.
For this step
0/3
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