Pork Tenderloin Ragout with Bacon & Cream

Cut the meat into strips about 1 cm thick. Place in a bowl, cover with cling film and let rest for 20 minutes at room temperature.

Cut the bacon into fine strips. Halve the onions and cut into thin wedges. Slice the garlic finely.

Heat the oil in a large pot or deep pan over high heat. As soon as the oil begins to smoke slightly, add the meat and sear for 2 minutes. Add pepper, onions, and bacon, stir and continue to fry for 1 minute, stirring constantly. Add the garlic and fry for another minute. Deglaze with white wine and let it reduce for 2 minutes. Pour in the whipping cream, reduce the heat to medium and let it simmer for another 2 minutes.