Here is a double quick, double pork supper!
2 tbs. garlic-infused olive oil
4 thin, streaky slices bacon
6 pork escallops (medallions cut from a pork tenderloin)
1/3 cup Marsala
1 tbs. butter
2 tbs. chopped fresh chives
Heat the oil in a non-stick skillet and fry the bacon until crisp. Remove and set aside. Add the pork and cook for 4-5 minute on each side, depending on how thick they are. Remove and cover with foil. Tip the Marsala and butter into the skillet and bubble to reduce.
Pour the sauce over the pork, crumble the bacon on top and scatter with chives to serve.
Serves 2
Cooking with Nigella 