Pork Tenderloin Medallions with Apples and Bacon
Historically, eating pork is a very European tradition that continues to persist today. The armies of the Roman Republic and Empire were rationed, almost regardless of the station across Europe and North Africa, pork either fresh or preserved along with a healthy supply of wine. Today, the EU is the highest per capita consumer of the savory and versatile meat compared to other countries and regions of the world.
This recipe today does not particularly harken to any Roman or ancient tradition, we just thought it interesting to share some quick facts about pork. Our recipe for Pork Medallions is just a glimpse in how to utilize tenderloins and bacon to make a robust dish that is accentuated by the subtle sweetness of apples and the earthy, fruity notes of the Eristavi Verdelho.
Prep Time: 20 min
Cook Time: 30min
Total Time: 50 min
- 1/2 cup of bacon, cut into small pieces
- 3 apples, cored and cut into eighths
- 4 tbsp butter
- 1/4 cup balsamic vinegar
- 1/4 cup Eristavi Verdelho
- 1 lb Pork tenderloins, cut into medallions
- Salt and pepper
- 2 tbsp flour
- 2 tbsp parsley, chopped
- 1 red onion, halved and thinly sliced
Cook the bacon until crisp, remove from pan and drain on a paper towel. Add 2 tablespoons of butter to the pan with the bacon fat and saute the onion until just wilted. Add the apples and cook until they begin to brown. Pour in the Verdelho and vinegar, then boil for 3 minutes. Remove the pan from the flame and set aside.
Season the pork medallions with salt and pepper, dredge in the flour, then fry in the remaining 2 tablespoons of butter. Place on serving plates with the apples and top with the bacon and parsley.
Enjoy with a glass of Eristavi Verdelho!