Pork tournedos with apricot and honey sauce
Are there any tournedos lovers in the room? This flavor-packed recipe is for you! Made with Olymel pork tenderloin—a tender, lean, and versatile cut prepared right here—and bacon, it comes with an absolutely delicious honey-apricot sauce that also includes soy sauce, cider vinegar, and minced garlic, resulting in a perfectly balanced flavor profile and, most importantly, a divine pairing with the
Ingredients
- 1 Olymel pork tenderloin, approximately 605 g (1 1/3 lb)
- Pepper to taste
- 4 slices of bacon
For the honey and apricot sauce:
- 125 ml (1/2 cup) of apricot jam
- 15 ml (1 tbsp) of honey
- 15 ml (1 tbsp) of soy sauce
- 15 ml (1 tbsp) of apple cider vinegar
- 5 ml (1 tsp) chopped garlic
Steps
- Trim the pork tenderloin by removing the white membrane. Cut the tenderloin into four medallions, 4 to 5 cm (1 2/3 in to 2 in) thick. Season with 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 air fryer basket, 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 over low heat for 2 to 3 minutes, until the sauce is smooth and slightly syrupy.
- When they come out of the fryer, brush the tournedos with sauce, or serve the sauce separately.
