Pork tenderloin with endive and apricots

3_06115 PORK TENDERLOIN with ENDIVE and APRICOTS INGREDIENTS for 4 PEOPLE 400 g of pork tenderloin, 4 4 prunes, dried apricots, 300 g of Endive, 4 slices of bacon, a dl, 30 g butter, salt, pepper. Preheat oven to 220° c remove the kernels with plums and cut them, along with the apricots, cut into pieces, then place them in a bowl with cold water, so it will help loosen. Wash the Endive, sgocciolatela and cut it into very thin julienne. Place it in a pan and let it skip a few minutes in the butter. Add salt, pepper and keep aside. In the same pan, toasted Bacon slices, then cut them into pieces. Made from pork tenderloin medallions 8; Sprinkle the pretzels, pepateli and cook 4 minutes on each side over high heat. Keep aside. 4 sheets of buttered baking paper and laid on a bed of each Endive and Bacon into small pieces, two medallions of pork tenderloin, prunes and apricots well drained and sprayed the whole thing with the port. Formed the volutes inwards closing the baking paper and cook in oven 15 minutes. When cooked, let it sit a few minutes, then serve in individual dishes.