At a glance
You'll cut and season pork tenderloin chunks, wrap each one in bacon, then sear them in a hot pan until golden and cooked through—the tricky part is getting the timing right so they're browned outside without drying out. While the medallions cook, your roasted potatoes with pumpkin and sage basically handle themselves in the oven, so you've got the perfect rhythm for a restaurant-quality main course in just 25 minutes.
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Cut the tenderloin into chunks
Cut the pork tenderloin into pieces about 5 cm thick. You can go thinner or thicker, but be careful when frying – thin pieces dry out easily, while very thick ones may end up raw in the middle. Season the pork chunks with salt and pepper on all sides.
For this step
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Slice the bacon
Cut the rashers of streaky bacon lengthwise in half. This can vary though – it all depends on how thick your meat chunks are and how wide the bacon rashers are. A strip of bacon should be roughly as wide as the meat chunk it will wrap around.
For this step
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Wrap it around the meat
Wrap a strip of streaky bacon around each meat chunk and secure it with a toothpick.
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