Perfect for a quick and delicious Friday night supper. I had to use pre cut medallions but added the sliced pancetta and thyme to the pan and all went well. I will be making this again- thanks Juls.
- 800 g (1.76 lb) pork tenderloin
- 120 g (4.23 oz) lardo, about 10 not too thin slices
- extra-virgin olive oil
- a few sprigs of thyme
- some sage leaves
- 1 clove garlic
- 1 Golden Delicious apple
- 1/2 cup dry white wine
- 1 red onion
- black pepper
- I asked my butcher to give me two pieces of pork tenderloin that had the same thickness, cutting out the final parts, which are usually more slender.
- Wrap the pork tenderloin with lardo, aligned the lardo slices along the length of the tenderloin, until it is completely covered. Add also a few sprigs of thyme. Tie the pork tenderloin with the butcher’s twine, leaving about a finger in between each piece of string.
- With a sharp knife, cut between each piece of string, so as to obtain medallions where the lardo is secured by a string.
- Pour two tablespoons of olive oil on the bottom of a large pan, add the sage leaves and the clove of garlic. Heat the olive oil until the garlic starts to sizzle, then add the medallions. Season with salt and pepper.
- Cook the medallions about 5 minutes on the first side, until they are well browned.
- Turn the medallions to cook them on the other side, then add the apple and the onion, peeled and cut into thin wedges.
- Cook the medallions on the other side until golden brown. When they are perfectly seared, pour in the white wine and reduce it.
- After two or three minutes, remove the medallions from the pan and set them aside, then finish to cook the apples and the onions, until caramelized.
- Add the medallions back into the pan and serve immediately.