Summary

Ingredients

• 600 g pork tenderloin (s), cut into 8 medallions
• 8 slices bacon
• 2 tablespoon clarified butter
• 400 g shallot (s), peeled, quartered
• 3 tablespoon balsamic vinegar
• 2 teaspoons meat broth
• 1 teaspoon marjoram
• 200 ml red wine, drier; alternatively water
• 50 ml cream
• 1 tablespoon cornstarch
• salt and pepper

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Instructions

1. Wrap each medallion tightly with a slice of bacon and secure the bacon with a toothpick. Leave the clarified butter in a pan and fry the medallions on each side for 3 - 4 minutes over medium heat. Remove from the pan, pepper with plenty of pepper, but only add salt sparingly and cover with aluminum foil and set aside.
2. Fry the shallots in the remaining fat for about 5 minutes until translucent, deglaze with balsamic vinegar and red wine. Add marjoram and stock and bring to the boil. Mix the starch with the cream. Thicken the sauce with it, bring to the boil again and season with salt and pepper. Place the medallions in the sauce, stir in the leaked meat juice, let it steep for a moment and serve immediately.
3. Ribbon noodles go well with it.