Bacon wrapped pork medallions with prunes

One more way to enjoy pork tenderloin! Your friends will love this bacon wrapped pork medallions with prunes. The savory sauce nicely complements the rest of the flavors. The crunchiness from almond comes as a surprise and makes it even more interesting!

You will need:

1 pork tenderloin seasoned and oiled
10 bacon strips
10 prunes
10 almonds

There are two ways to do this:
1. Cut tenderloin into slices (medallions) about 2 fingers wide. It all depends on the size of the tenderloin, but you should get between 7 and 11 pieces. Wrap bacon strips around each piece. If the bacon strips won’t stick,  put a drop of oil on your fingers and press the bacon. If needed secure with the wooden pick.
2. Wrap the strips of bacon around the entire tenderloin, then cut between bacon strips.
3. Put the prunes in hot water and leave for 15 minutes. Stuff them with almonds and set aside.
4. Preheat the oven at 400 F/200 C. Place medallions and prunes onto a baking tray. Bake for 20 minutes. After 10 minutes, turn medallions on the other side and bake for another 10 minutes.

For the savory sauce:

1 tablespoon of butter
1/2 cup of cooking cream
1 tablespoon sour cream
1 garlic clove crushed
chopped savory
a pinch of nutmeg

Melt butter in a pot. Add the rest of the ingredients, mix well and stir over a low heat. Season with salt, pepper, and nutmeg. Bring it to boil, and remove from the heat.

To serve, toast slices of french baguette, one slice per medallion. Arrange medallions on toasted bread, add prunes and garnish with savory. Serve the sauce on the side, or if you have time,  pour a bit of sauce over the bread, and then arrange the meat.