Pork Tenderloin with Peppercorn Sauce

Steps

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1. 1
   Slice the pork tenderloin into medallions about 2–3 cm thick; plan for 3–4 per person
   ▶ ≈1:21
2. 2
   Heat oil in a non-stick skillet and sear the medallions briefly on both sides until golden, about 3 minutes total; set aside
   ▶ ≈1:36
3. 3
   Dice the onion into small pieces
   ▶ ≈2:00
4. 4
   In the same skillet, add the bacon and cook briefly, then add the onion and sauté gently
   ▶ ≈2:48
5. 5
   Lightly crush the green peppercorns in a mortar to release their aroma and prevent biting into whole corns
   ▶ ≈3:02
6. 6
   Halve the cherry tomatoes and add them to the skillet with the bacon and onion, allowing them to soften and help form the sauce base
   ▶ ≈3:23
7. 7
   Season the tomatoes with black pepper; do not add salt as the bacon provides sufficient saltiness
   ▶ ≈3:37
8. 8
   Once the tomatoes begin to soften and melt, add the crushed green peppercorns
   ▶ ≈3:50
9. 9
   Add the washed and dried spinach, folding it gently to wilt it in the heat
   ▶ ≈4:00
10. 10
    Pour in the cream and allow it to reduce gently, watching for thick bubbles that indicate the sauce is thickening
    ▶ ≈4:16
11. 11
    Reduce heat and add the Aroma Mediterrano seasoning if desired to enhance the flavour
    ▶ ≈4:45
12. 12
    Return the pork medallions along with any accumulated juices to the skillet and warm through gently without overcooking
    ▶ ≈5:15
13. 13
    Plate the medallions on top of the sauce, tomatoes, and spinach, then finish with freshly grated Parmesan cheese
    ▶ ≈5:34