Bacon-Wrapped Pork Medallions
Ingredients
- Ingredients
- 600 grams Pork tenderloin (trimmed)
- 150 grams Bacon
- 800 grams waxy potatoes
- 250 grams button Mushroom
- salt
- freshly ground peppers
- 4 sprigs thyme
- 1 sprig rosemary
- 2 Sage
- 2 Tbsps sunflower oil
- 100 milliliters dry white wine
- 200 milliliters Whipped cream
Preparation steps
Preheat oven to 120°C (approximately 250°F.)
Rinse pork, pat dry and cut into 12 medallions. Press pork medallions lightly to flatten and wrap each with slice of bacon.
Rinse potatoes and steam for about 30 minutes. Rinse mushrooms and cut into slices.
Season pork medallions with salt and pepper and sear each side in hot oil in grill pan with thyme, rosemary and sage. Remove herbs from pan and cook pork on a rimmed baking sheet fitted with a wire rack in oven for about 15 minutes until pork medallions are medium rare.
Fry mushrooms in drippings and deglaze with white wine. Deglaze pan and add mushrooms to small pot. Bring mushrooms to boil, stir in cream and season with salt and pepper.
Pour sauce on plate and top with pork medallions. Serve with steamed potatoes.
