Pork Medallions with Cranberry Sauce

For the pork medallions with cranberry sauce, wash the ready-to-cook pork medallions under running water, dab dry, season with salt and pepper.Lay the bacon slices on a work surface and place one pork medallion on each. Wrap the bacon around the medallions and pin them with roulade needles. Heat the olive oil in a pan and brown the pork medallions all over. Remove and roast in a preheated oven at 150°C for 15 minutes. Add the butter to the remaining fat and heat. Peel and finely dice the onion, add to the fat and sauté. Add the rosemary sprigs, deglaze with port, pour the red wine and stir in the maple syrup. Reduce the sauce by half over high heat. Add the cranberries to the sauce and cook briefly. Slightly thicken the sauce with a little cornstarch. Season to taste with salt and pepper. Remove the pork medallions from the oven and arrange them decoratively with the sauce on hot plates. Serve the pork medallions with cranberry sauce with ribbon noodles tossed in butter and glazed carrots.

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