700 grams of tenderloin pork trimmed on visible fat and silver skin
2 red onions (I used the sweet ones from Tropea)
30 milliliters beer
about 10 slices of good-quality bacon
1 tablespoon butter
2 tablespoons cream
3 tablespoons olive oil
1 glove of garlic
salt and pepperPreparazione
Peel and slice the red onions.
Trim the visible fat and silver skin
Cut the fillet into about 2 centimeters thick medallions.
Wrap each medallions with the strips of bacon, securing along with ccoking string.
Poor the oil in a skillet, add butter, garlic and rosemary on a mediun heat.
Add sliced onions and cook, stirring sometimes, until they are tender.
Place the pork in the skillet,
sear the medallions on both sides.
Simmer with beer until reduced;
Cook for 10 minutes stirring ones in a while. add salt and pepper.
Remove pork fron the pan and take in a hot place.
On medium heat cook for 1 minute the onions
add cream and stir.
Poor in a glass and belend until you will have a smooth cream.
Transfer the onions cream in the skillet, add the medallions and cook for 10 minutes more, add some beer if needed.