Stuffed pork tenderloin wrapped in bacon with Cognac sauce

Preparation

Soak the prunes in Cognac for about 1 hour.

Sear the pork tenderloins in a very hot pan on all sides until lightly browned, about 30 seconds per side. Remove from the pan and set aside.

In the same pan, sauté the onion and garlic in a little butter until translucent. Deglaze with Cognac. Let the liquid reduce slightly, then add the veal jus and cream. Season with soy sauce and simmer until reduced by about half. Strain if desired for a smoother sauce.

Once cooled slightly, cut the pork tenderloins lengthwise without cutting all the way through. Fill with the soaked prunes and wrap tightly in bacon. To do this, slightly overlap the bacon slices on a board, place the tenderloin on top, and roll it up like a maki roll.

Preheat the oven to 200°C using the top heat or grill setting.

Place the wrapped tenderloins seam-side down in a pan. Grill until the bacon becomes crisp, about 4 minutes, then carefully rotate by 90 degrees and continue grilling. Repeat until the bacon is crisp all around.

Add the honey to the pan, mix it with the cooking juices, and brush the rolls with the glaze. Caramelise for another 2 minutes.

Bring the sauce back to a simmer and, if desired, whisk in a little cold butter for extra richness.

Slice the tenderloins into portions and serve with the sauce. Best accompanied by mashed potatoes, cabbage vegetables, and coarse mustard.