At a glance
This dish brings together seared pork medallions wrapped in bacon with the flexibility to pair them with roasted seasonal vegetables—the key is getting the thickness right, as thin pieces dry out quickly while thick chunks need gentle heat to cook through. Once you've prepped and wrapped the medallions, they're surprisingly quick to fry and finish with a simple pan sauce, leaving plenty of time to let your vegetable side roast away in the oven.
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Cut the tenderloin into medallions
Cut the pork tenderloin into chunks about 5 cm high. You can go thinner or thicker if you like, but take extra care when frying them. Thin pieces dry out easily, while very thick chunks can end up raw in the middle. Season the medallions all over with salt and pepper.
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Cut the bacon
Slice the rashers of English bacon lengthways into two strips. This can vary, though – it really depends on the height of your meat chunks and how wide the bacon rashers are. Ideally, each bacon strip should be about as wide as the meat medallion it's wrapping.
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Wrap the bacon around the meat
Wrap a strip of bacon around each medallion and secure it with a cocktail stick.
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