Pork Tenderloin with Plums and Streaky Bacon

Step-by-step method

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At a glance

You'll create a rich, boozy plum-and-bacon sauce while prepping pork medallions stuffed with bacon-wrapped plums—the trickiest part is making neat pockets in the meat without overcooking it on the grill. With just under 40 minutes total, this gluten-free showstopper is perfect for an autumn barbecue weekend lunch.

  1. 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 halves aside and adding the rest to the bacon.

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  2. 2/8

    Watch the plums change colour

    Stir everything together and fry over medium heat. The plums will start to break down and gradually turn darker.

  3. 3/8

    Cook off the alcohol

    Add the balsamic vinegar and Cointreau, then turn up the heat so the alcohol and the vinegar's sharp edge cook off. Stir often so the sauce doesn't catch. Stir in the sugar, lower the heat and let it dissolve.

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Pork Tenderloin with Plums and Streaky Bacon

bohynekuchyne
Active time total 49 min
Prep 15 min Cook 34 min
9 Ingredients
8 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

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About this recipe

Autumn doesn't mean the end of grilling season. The days are often still gloriously colourful and warm, and weather like this practically begs you to sit outside at the weekend and cook up a Sunday lunch on the barbecue.

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