Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 tablespoon clarified butter
- 1 apple
- 1 tablespoon honey
- 500 ml gravy
- 2 teaspoons cornstarch, (Gustin)
- salt
- pepper
- cinnamon
- 1 pork tenderloin (s), cut into 8 medallions
- 8 slices bacon
- pepper
- 2 tablespoon clarified butter
- 4 juniper berries
- 1 tablespoon calvados
Print Recipe
Pin Recipe Instructions
- Fry the apple cubes in the melted clarified butter, add the honey and lightly caramelize. Deglaze with the meat stock, bring to the boil and reduce a little, thicken with Gustin and season with salt, pepper and cinnamon (possibly add 4-5 crushed juniper berries and 1 tablespoon calvados).
- Wrap each medallion tightly with 1 slice of bacon and fix with toothpicks. Heat the clarified butter, fry the medallions for 3 minutes on each side and leave to rest for 5 minutes covered with aluminum foil, then add the leaked meat juice to the sauce and briefly bring it to the boil again.
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