Pork Tenderloin Ragout with Cream and White Wine

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

Cut the bacon into thin strips. Cut the onion in half lengthwise, then into thin slices. Slice the garlic finely.

In a large pot or deep pan, heat the oil over high heat. When the oil starts to smoke slightly, add the meat and brown it for 2 minutes. Add the pepper, onion, and bacon, mix well, and sauté for another 1 minute, stirring frequently. Add the garlic and cook for another 1 minute. Pour in the wine and simmer for 2 minutes, stirring frequently. Add the cream, reduce the heat by half, and let it simmer for another 2 minutes.