- 600g pork tenderloin
- 150g bacon
- 1 onion
- 200ml beer
- 1 bunch thyme
- 2 potatoes
- 1 dash of olive oil
- 1 teaspoon flour
- Cut the pork loin into 4 pieces and wrap in thin strips of bacon. Stir-fry in a frying pan over a medium heat with a drizzle of olive oil until golden brown.
- Finely chop the onion and saute in the in the bacon fat. When it begins to brown, remove excess fat from pan and add a teaspoon of flour and a sprig of thyme.
- When the flour begins to brown slightly, add the beer and let reduce for a few minutes. Add half a glass of water land bring to the boil. Strain and serve with the pork.
- You can serve with a boiled potato, cut into medallions.
Cut the tenderloin into 4 pieces and wrap in bacon so it doesn’t dry out.