Solomillo de cerdo envuelto en panceta

Ingrédients

• 1 pork tenderloin (about 1 lb/500 g)
• 1/4 tsp 1 mL black pepper
• 4 slices bacon
• 1 tbsp 15 mL canola oil
• 1 small red onion (sliced)
• 1 tsp 5 mL dried sage
• 1 tsp 5 mL dried thyme
• 1/4 tsp 1 mL salt
• 1 tbsp 15 mL all purpose flour
• 1 cup 250 mL apple cider
• 2 tbsp 30 mL butter

Préparation

1. 1

   Cut tenderloin into 8 even chunks and sprinkle with pepper. Cut bacon strips in half. Wrap each tenderloin piece with half a slice of bacon and secure with a toothpick.

2. 2

   In a large skillet, heat oil over medium-high. Brown bacon-wrapped pork pieces well all over. Remove to a plate.

3. 3

   Reduce heat to medium and add onion, sage, thyme and salt. Cook, stirring for about 8 minutes or until starting to brown and soften. Stir in flour to coat well. Whisk in cider and bring to a simmer.

4. 4

   Return pork to skillet and reduce heat to low and cook for about 8 minutes, turning pork occasionally until hint of pink remains in pork. Add butter and stir until melted.