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Cooking
Pork Tenderloin with Plums and Streaky Bacon
· 4 servings
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.
Watch the plums change colour
Stir and fry together over medium heat. The plums will break down and gradually start to darken.
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.
Season to taste
Season with salt, pepper and thyme. Finally, add the reserved plums and simmer for just two to three minutes so they stay whole.
Prepare the tenderloin and filling
Rinse and pat dry the pork tenderloin, then cut it into pieces about 5 centimetres thick. Cut the plums into small pieces and wrap each piece in a small slice of streaky bacon.
Stuff the medallions
Using a knife, cut a small pocket into the centre of each pork medallion and press a bacon-wrapped plum piece inside.
Grill
Season the pork medallions all over with salt and pepper. Grill on both sides for just a few minutes each, so the meat doesn't dry out.
Serve
Serve with the hot sauce, fresh bread or roasted potatoes.