- 140g pork tenderloin
- 4 slices of bacon
- 1 garlic clove
- Extra virgin olive oil - Salt and pepper
- Remove residual fat from the tenderloin and make medallions about 3 cm high. Rub the meat with a garlic clove and wrap the meat tightly with the bacon strips. Drizzle a little oil onto the medallions.
- Heat the grill. Cook both sides of the pork medallions and the outer layer for 3 minutes each. - Remove the meat from the grill and add 3 tablespoons of water onto the grill in order to create the sauce that will be served on the medallions.