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.