Pork tournedos with honey and apricot sauce | Olymel

Name: Pork tournedos with honey and apricot sauce | Olymel
Ingredients: 1 Olymel pork tenderloin, about 605 g (1 1/3 lb); 4 slices of bacon; Pepper to taste; 125 ml (1/2 cup) apricot jam; 15 ml (1 tablespoon) honey; 15 ml (1 tablespoon) soy sauce; 15 ml (1 tablespoon) cider vinegar; 5 ml (1 teaspoon) minced garlic; Trim the pork tenderloin by removing the white membrane. Cut the tenderloin into four medallions 4 to 5 cm (1 2/3 inches to 2 inches) thick. Season with salt and pepper.; Wrap a slice of bacon around each medallion and secure with a toothpick or butcher's twine.; Preheat the air fryer to 205°C (400°F).; Oil the basket of the air fryer, then place the medallions in it, without overlapping them.; Cook for 12 to 15 minutes, turning the medallions halfway through cooking, until the bacon is crispy and the internal temperature of the pork reaches 63°C (145°F) on a cooking thermometer.; Meanwhile, combine the sauce ingredients in a small saucepan. Heat for 2 to 3 minutes over low heat, until the sauce is smooth and slightly syrupy.; Remove from the fryer and brush the tournedos with the sauce, or serve the sauce on the side.

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Pork tournedos with bacon and honey-apricot sauce. A flavorful, quick recipe perfect for special occasions or delicious dinners.

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Ingredients

1 Olymel pork tenderloin, about 605 g (1 1/3 lb)
4 slices of bacon
Pepper to taste
125 ml (1/2 cup) apricot jam
15 ml (1 tablespoon) honey
15 ml (1 tablespoon) soy sauce
15 ml (1 tablespoon) cider vinegar
5 ml (1 teaspoon) minced garlic
Trim the pork tenderloin by removing the white membrane. Cut the tenderloin into four medallions 4 to 5 cm (1 2/3 inches to 2 inches) thick. Season with salt and pepper.
Wrap a slice of bacon around each medallion and secure with a toothpick or butcher's twine.
Preheat the air fryer to 205°C (400°F).
Oil the basket of the air fryer, then place the medallions in it, without overlapping them.
Cook for 12 to 15 minutes, turning the medallions halfway through cooking, until the bacon is crispy and the internal temperature of the pork reaches 63°C (145°F) on a cooking thermometer.
Meanwhile, combine the sauce ingredients in a small saucepan. Heat for 2 to 3 minutes over low heat, until the sauce is smooth and slightly syrupy.
Remove from the fryer and brush the tournedos with the sauce, or serve the sauce on the side.