This is a pretty standard Danish recipe, that I have updated a bit. Original from webopskrifter.dk
2 pork tenderloins trimmed
5 sprigs fresh thyme
5 sprigs fresh oregano
1 lemon squeezed
1 dl olive oil
2 cloves garlic crushed
500 g mushrooms sliced
4 slices bacon
1 dl dry white wine
2 dl heavy cream
salt and pepper to taste
Slice the trimmed tenderloins into 1 inch medallions and put them in a ziplock bag.
Combine the lemon juice, olive oil, garlic, and fresh herbs to create a marinade. Pour over the pork pieces and refrigerate for up to 6 hours, tossing occasionally. Take out of the fridge 30 minutes before cooking, and add the mushrooms, tossing to coat in the marinade
Cut the bacon into smallish pieces and fry them lightly in a skillet (don’t cook completely as they will continue to cook in the oven). Grease an oven safe baking dish and spread the bacon on the bottom. Brown the pork medallions on all sides in the skillet in the bacon fat. Save the marinade for later. If needed do this in batches to avoid overcrowding the skillet. Season with salt and pepper to taste and then place them on top of the bacon in the dish.
Brown the mushrooms in the same skillet, adding some of the marinade if needed, and add to the baking dish.
Deglaze pan with wine, let it it come to a simmer. Add cream, stir well and pour over the tenderloin. Bake at 390 for 30 minutes. Cover with aluminum foil if cooking too quickly.
Serve with potatoes or rice.
