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Pork medallions in bacon with vegetables

Bacon-Wrapped Pork Medallions with Vegetables

These always come out juicy and incredibly satisfying. Making great pork medallions doesn't call for any special tricks or fussy techniques. The main thing is not to overcook the meat — keep it tender — and pair it with the right sides.

Marina

Recipe author

Pork medallions in bacon with vegetables

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Composition / ingredients

Servings:

Pork tenderloin

500

Bacon

100

Butter

Vegetable oil

Fresh rosemary

Garlic

Salt

Ground black pepper

Celery root

Carrots

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 11 g

Fats 48 % 13 g

Carbohydrates 11 % 3 g

196 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather everything you need to make the medallions. Trim the silverskin from the tenderloin, then rinse it and pat it dry with a paper towel.
Step 2:

Cut it into pieces about 2 inches (5 cm) thick.
Step 3:

Season with salt and pepper.
Step 4:

Wrap each piece in a strip of bacon.
Step 5:

Secure the bacon around the middle with a band of foil.
Step 6:

Let them rest a while to take on the seasoning.
Step 7:

Slice the carrots.
Step 8:

Slice the celery root.
Step 9:

Drop the prepared vegetables into boiling water and cook for 10 minutes.
Step 10:

Pour the vegetable oil into a skillet, add the rosemary sprigs and garlic cloves, and heat the oil well. Add the medallions to the hot oil and sear for 5 minutes per side, until golden brown.
Step 11:

Spread the parboiled carrots and celery root over the bottom of a baking dish to make a bed of vegetables, then arrange the medallions on top.
Step 12:

Set a pat of butter on each medallion.
Step 13:

Put the dish into an oven preheated to 350°F (180°C) and bake for 25–30 minutes, until the medallions are cooked through.
Step 14:

Arrange the vegetables on a platter, set the medallions on top, garnish with fresh herbs and vegetables, and serve. Enjoy!

A medallion is a round or oval piece of cut from the tenderloin. It shouldn't carry much fat, bone, silverskin, or sinew, and it has a round or oblong shape — which is exactly where the dish gets its name. 1. Trim the silverskin from the pork tenderloin, then rinse and pat it dry with a paper towel. Cut it into pieces about 2 inches (5 cm) thick. Season with salt and pepper, wrap each piece in bacon, and secure it around the middle with a band of foil. Let them rest so they take on the seasoning. 2. Wash, peel, and slice the carrots and celery root into rounds, cutting on a 45-degree angle. 3. Drop the prepared vegetables into boiling water and cook for 10 minutes. 4. Pour the vegetable oil into a skillet, add the rosemary sprigs and garlic cloves, and heat the oil well. Add the medallions to the hot oil and sear for 5 minutes per side, until golden brown. 5. Spread the parboiled carrots and celery root over the bottom of a baking dish to make a bed of vegetables, then set the medallions on top. Place a pat of butter on each medallion. 6. Put the dish into an oven preheated to 350°F (180°C) and bake until the medallions are cooked through. Take the finished medallions out of the oven. Arrange the vegetables on a platter, set the medallions on top, garnish with fresh herbs and vegetables, and serve. Enjoy!