Bacon-Wrapped Pork Tenderloin with Prunes in Creamy Mushroom Sauce

Cooking method

1. Step 1:

   

   How do you make bacon-wrapped pork tenderloin with prunes and creamy mushroom sauce? Start by gathering everything on the ingredient list. The length of your tenderloin determines how many medallions (and servings) you'll get: the longer the cut, the more medallions. The number of bacon strips and prunes scales with the number of medallions.

2. Step 2:

   

   Rinse the pork tenderloin, pat it dry, and cut it into medallions about 1.5 inches (4 cm) thick. You should end up with roughly 8 pieces.

3. Step 3:

   

   Rinse the prunes and pat them dry. Use large, soft, pitted prunes. If yours are on the small side, plan on 2 per medallion.

4. Step 4:

   

   Cut a deep pocket into the side of each pork medallion with a paring knife and tuck 1 to 2 prunes inside.

5. Step 5:

   

   Wrap each medallion with a strip of bacon. If the bacon won't stay put and keeps unrolling, secure it with a toothpick. Buy your bacon pre-sliced; smoked or a smoked-and-cooked style both work, so choose whichever you prefer. I used smoked bacon.

6. Step 6:

   

   Heat the vegetable oil in a skillet and sear the pork medallions over high heat for about 2 minutes per side, until deeply golden.

7. Step 7:

   

   Season the meat with salt and pepper at the end.

8. Step 8:

   

   Transfer the seared, bacon-wrapped medallions to a parchment-lined baking sheet and place them in an oven preheated to 350°F (180°C) for 10 minutes. The exact time depends on your oven. Leave the medallions in the turned-off, cooling oven while you make the sauce.

9. Step 9:

   

   Now make the sauce.

10. Step 10:

    

    Rinse the mushrooms, pat them dry, and cut into small dice. You can swap in other mushrooms here; chanterelles are especially good.

11. Step 11:

    

    In the same skillet you used for the pork, melt the butter over medium heat.

12. Step 12:

    

    Add the mushrooms and cook, stirring, for about 5 minutes, until the excess moisture cooks off.

13. Step 13:

    

    Pour in the cream. Season the sauce with salt and pepper and simmer, stirring, for another 2 minutes.

14. Step 14:

    

    Arrange the finished medallions on a plate, spoon the creamy mushroom sauce over them, garnish with fresh herbs, and serve. Enjoy!