Ingredients
1 piece pork fillet (trimmed)
8 piece streaky bacon
100g smoked cheese
2 medium onions (thinly sliced)
150g sugar
100ml good quality red wine
Olive oil
Knob of butter
1 fennel bulb
Method
Cut the pork fillet into medallions and wrap each medallion with a piece of bacon.
Put on an oven dish and cook in the oven 180˚C for 20 minutes.
Grate roughly the smoked cheese and put on top of each medallion half way through the cooking.
In the meantime, prepare the onion marmalade by pan-frying the onions in a dash of olive oil and a knob of butter.
When the onion becomes transparent, move it to one side of the pan and on the other side put the sugar and a shot of water.
When the sugar starts to caramelise, mix it with the onion and pour the wine into the pan. Bring to boil and simmer till the wine evaporates and the consistency of the onion is that of a marmalade.
Serve the medallions on top of the onion marmalade and with grilled thinly slice fresh fennel.