Serves 2

INGREDIENTS:

• 1 14-16 ounce pork tenderloin cut crosswise into 8 equal slices


• 8 slices regular bacon (not thick cut)


• wooden toothpicks


• 1 large leek, green part only, halved lengthwise and chopped (save the white part of the leek for another use) You should have about 1 1/2 cups of chopped green leeks total


• 1 medium red skinned apple, diced


• approx. 3/4 cup apple cider


• approx. 1/4 cup chopped walnuts


• salt and pepper to taste

PROCEDURE:

Once you've chopped up the green part of the leek, make sure you rinse it in a strainer under cold running water to remove any sand or grit.

Make sure you use wooden toothpicks to secure the end of the strip of bacon after wrapping each pork medallion and then add the wrapped medallions to a medium hot, nonstick pan, bacon side down.

Roll those around on the bacon side so that the bacon crisps up all around before you finish cooking them on the flat side, and while you're keeping your eye on that, take a minute to dice a red skinned apple.

Once the pork as crisped up all around and is cooked to your liking, take it out of the pan to rest on a clean plate. Then immediately add the leeks to the pan you cooked the pork in and cook those for a few minutes until they start to soften up. When you're happy with that, add the diced apples and a splash of apple cider, but not too much, and add salt and pepper to that and, after it has cooked down for a few minutes, sprinkle in a handful of chopped walnuts right before serving.

Remove the toothpicks before you put the pork on the plate and then spoon the apples leeks and walnuts over the top.

HINTS:

Plan ahead and serve with mashed potatoes. Double the recipe if you like.