At a glance
You'll create a rich, boozy plum-and-bacon sauce while prepping pork medallions stuffed with bacon-wrapped plums—the trickiest part is making neat pockets in the meat without overcooking it on the grill. With just under 40 minutes total, this gluten-free showstopper is perfect for an autumn barbecue weekend lunch.
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Fry the bacon and plums
Dice the streaky bacon for the sauce and fry it in a pan. Halve the plums for the sauce, setting eight halves aside and adding the rest to the bacon.
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Watch the plums change colour
Stir everything together and fry over medium heat. The plums will start to break down and gradually turn darker.
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Cook off the alcohol
Add the balsamic vinegar and Cointreau, then turn up the heat so the alcohol and the vinegar's sharp edge cook off. Stir often so the sauce doesn't catch. Stir in the sugar, lower the heat and let it dissolve.
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