Pork Tenderloin Ragout

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

Cut the bacon into strips. Halve the onion lengthwise and cut into thin wedges. Slice the garlic thinly.

Heat the oil in a large saucepan or a large deep pan over high heat. Once the oil starts to smoke slightly, add the meat and sauté for 2 minutes. Add pepper, onion, and bacon, mix, and sauté for 1 minute, stirring frequently. Add garlic and sauté for another 1 minute. Pour in the wine and cook for 2 minutes, stirring frequently. Pour in the cream, reduce the heat to below medium, and let it cook for another 2 minutes.