Summary

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

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Instructions

1. 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).
2. 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.