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Pork medallion with smoked bacon, caramelized onions with champagne vinegar, spinach mashed potatoes |

Pork

Small medallions of pork tenderloin flavored while cooking with a thin slice of smoked bacon served on caramelized onions deglazed with Champagne vinegar and accompanied by a fresh spinach and potato mash.

Note

Use pre-sliced smoked bacon to get the thinnest layer around the medallions.

Ingredients

Recipe for 4 servings

For the pork medallions

480 Gr

Pork tenderloin

8 Slice(s)

Smoked bacon

For the caramelized onions

2 Unit(s)

Onion

60 Ml

Champagne vinegar

For the mashed potatoes

600 Gr

Yukon gold potatoes

100 Gr

Spinaches

50 Gr

Butter

75 Ml

35% cooking cream

Salt and pepper
Vegetable oil
Olive oil

Pork medallion with smoked bacon, caramelized onions with Champagne vinegar, spinach mashed potatoes |

Preparation time: 45 min

Preheat your four at 400 °F

General preparation

Peel and cut potatoes into cubes. Chop the white onion. Chop the spinach leaves.
Mashed potatoes preparation

Place the cubed potatoes in a saucepan of cold salted water. Bring to a boil and cook until the potatoes are soft. Mash the potatoes with butter and hot cream, then season with salt and pepper. Finish by adding the spinach leaves.
Caramelized onion preparation

In a small skillet, drizzle some olive oil and caramelize the onions for 20 to 25 minutes. Deglaze with Champagne vinegar and adjust seasoning with salt and pepper.
Pork medallion preparation

Cut the pork into medallions 2 cm thick. Wrap a half slice of bacon around each pork medallion and secure with a toothpick. Season with salt and pepper. In nonstick skillet, drizzle with vegetable oil and sear the medallions on both sides to get a nice color. Finish cooking in oven 3 to 5 minutes. Keep warm.
Caramelized onion preparation

In a small skillet, drizzle some olive oil and caramelize the onions for 20 to 25 minutes. Deglaze with Champagne vinegar and adjust seasoning with salt and pepper.