About 750 gr pork tenderloin
12 to 16 slices of bacon
butter to bake
250 ml full red wine
Peel of 1 lemon
1 cinnamon stick
50 gr white caster sugar
8 stewed pears
Bring a pan to the boil with the wine, lemon zest, sugar, cloves and cinnamon stick. Peel the stewed pears but leave the stem on. Place the stewed pears in the pan with wine and add about 250 ml of water. Let them simmer for about 45 minutes until they are soft.
Meanwhile, cut the pork tenderloin into slices of about 3 cm thick until you have 3 or 4 slices per person. Wrap a piece of bacon around it. Use a toothpick to secure the bacon if necessary. Sprinkle the tenderloin medallions with some black pepper and some thyme. Heat a little butter in a frying pan. Bake the slices of pork tenderloin for about 7 to 8 minutes, it can still be a bit rosé inside. Keep the meat warm in aluminum foil if necessary.
Remove the pears from the pan and let the rest (or part) of the liquid reduce to sauce thickness. Serve the tenderloin medallions with the stewed pears and some of the red wine sauce.
Source: Leukerecepten by leukerecepten-nl.
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