Pork tenderloin with caramelized onions,pinenuts and raisins

Serve 6

In a small bowl, slightly rehydrate the raisins with water. Wrap the pancetta around the pork fillet , then cut it into medallions of 160-170 g. In a pan, brown the fillets on both sides together with some extra virgin olive oil.Season with salt and pepper then transfer them to the oven and cook them for 12 minutes at 200 ° C, until pink in the center. Meanwhile  in a non-stick pan toast the pine nuts. Now reduce the onion liquid in a pan for few minutes, add the white wine vinegar; incorporate the caramelized onion and fresh mint. Sautè the spinach for a few seconds; season with salt and position them in the center of the plates, the pork fillets on top and complete with the caramelized onion, raisins and toasted pine nuts.