Pork tournedos with apricot and honey sauce

Trim the pork tenderloin by removing the white membrane. Cut the tenderloin into four medallions 4 to 5 cm (1 2/3 inches to 2 inches) thick. Season with salt and pepper.

Wrap a slice of bacon around each medallion and secure with a toothpick or butcher's twine.

Preheat the air fryer to 205°C (400°F).

Oil the basket of the air fryer, then place the medallions in it, without overlapping them.

Cook for 12 to 15 minutes, turning the medallions halfway through cooking, until the bacon is crispy and the internal temperature of the pork reaches 63°C (145°F) on a cooking thermometer.

Meanwhile, combine the sauce ingredients in a small saucepan. Heat for 2 to 3 minutes over low heat, until the sauce is smooth and slightly syrupy.

Remove from the fryer and brush the tournedos with the sauce, or serve the sauce on the side.