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.
Use pre-sliced smoked bacon to get the thinnest layer around the medallions.
Ingredients
Recipe for 4 personsFor the pork medallions
For the caramelized onions
For the mashed potatoes
- Olive oil
- Vegetable oil
- Salt and pepper

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.