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

Mains, 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.

L'idée déco

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

Ingredients

Recipe for 4 persons

For the pork medallions

600 Gr
Pork tenderloin
6 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
150 Gr
Spinaches
50 Gr
Butter
100 Ml
35% cooking cream
  • Olive oil
  • Vegetable oil
  • Salt and pepper
Pork medallion with smoked bacon, caramelized onions with Champagne vinegar, spinach mashed potatoes

Preparation time: 45.00 min

Preheat your four at 400.00 °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.

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

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