Bacon wrapped pork tenderloin medallions with red wine sauce, served with oven-baked potatoes
2 personsIngredients:
Red wine sauce
2 yellow onions
3 parsnips
0,5 celeriac
2 tablespoons of black currant jelly
1 "dice" of vegetable stock
0,33 l red wine
0,5 tablespoons of corn starch
0,5 dl water
Pork tenderloin medallions
400 g pork tenderloin
a nip of pepper
4 bacon strips
4 asparagus
1 habanero chili
1 goat cheese
Potatoes
4 potatoes
butter and salt
How to:
Red wine sauce
Chop the onions, parsnips and celeriac into medium sized pieces.
Fry in olive oil for 5 minutes, then continue by adding the red wine, and let it boil for 40 minutes on medium temperature.
while boiling, add the "dice" of vegetable stock, the black currant jelly and a nip of salt.
After 40 minutes we will strain the vegetables out of the sauce, and let the sauce continue to boil.
Whisk the cornstarch and the water together, then carefully while whisking, pour the mixture into the red wine sauce and let it boil on very low temperature for about 2-3 minutes. You will want to get it slightly creamy but still liquid. Now you're done with the sauce!
Potatoes
Peel the potatoes and use a knife to make small parallel cuts on the topside of the potatoes.
put a small piece of butter and a nip of salt on top of all potatoes. Now put them on a plate in the oven on 180 degrees for about 1 hour. You will have to put a new piece of butter on the potatoes every 15 min.
Pork tenderloin medallions
All flavouring is done after the meat is done.
Start by cutting the tenderloin into 100 g pieces and fry them on a pan until no raw meat is seen.
Now wrap the meat in bacon and put them in the oven on 180 degrees for 6 minutes.
Place a 1 cm thick slice of goat cheese on top of the meat and let it stay in the oven for another 4 minutes.
While waiting for the meat, fry the habanero and asparagus on medium temperature for 1 minute.
Flavour the meat with a nip of pepper.
Decorate the plate with the asparagus and the habanero.
Voila! Dinner is ready!
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Bon Appetit!
