Pork Tenderloin with Plums and Streaky Bacon
·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.
Watch the plums change colour
Stir everything together and fry over medium heat. The plums will start to break down and gradually turn darker.
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.
Season to taste
Season with salt, pepper and thyme. Finally, add the reserved plums and simmer them in the sauce for just two to three minutes so they hold their shape.
Prepare the tenderloin and filling
Rinse the pork tenderloin, pat it dry and cut it into rounds about 5 centimetres thick. Cut the plums into small pieces and wrap each piece in a small slice of streaky bacon.
Fill the medallions
Use a knife to make a hole in the centre of each tenderloin round and press a bacon-wrapped plum piece into it.
Grill
Season the pork tenderloin medallions with salt and pepper on all sides. Grill on both sides for just a few minutes each, so the meat doesn't dry out.
Serving
Serve hot with the sauce, fresh bread or roasted potatoes.
