Pork medallions in bacon with vegetables

They always turn out juicy and incredibly satisfying. To cook delicious pork medallions, you do not need special tricks and complex culinary manipulations. The main task is not to over—dry the meat, preserve the softness of the fibers and choose the right accompaniment.

Marina

Recipe author

Pork medallions in bacon with vegetables

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Composition / ingredients

Servings:

Pork tenderloin

500

Bacon

100

Butter

Vegetable oil

Rosemary fresh

to taste

Garlic

Salt

to taste

Ground black pepper

to taste

Celery root

Carrot

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

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the necessary products for the preparation of medallions.Clean the fillet from the films, wash and dry with a paper towel.
Step 2:
Cut into pieces 5 centimeters wide.
Step 3:
Season with spices.
Step 4:
Wrap each piece with bacon.
Step 5:
Secure in the center with foil tape.
Step 6:
Let stand and soak in spices.
Step 7:
Chop the carrots.
Step 8:
Chop the celery root.
Step 9:
Put the prepared vegetables in boiling water and boil for 10 minutes.
Step 10:
Pour vegetable oil into a frying pan, put rosemary sprigs and garlic cloves and heat the oil well. I put the prepared medallions in the heated oil and fry them on both sides for 5 minutes until golden brown.
Step 11:
In a refractory mold, I put the boiled carrots and celery root on the bottom, forming a pillow of vegetables, I put medallions on it.
Step 12:
I put a piece of butter on the medallions.
Step 13:
I put the mold in a preheated oven to 180 degrees for 25-30 minutes to bring the medallions to readiness.
Step 14:
I put vegetables on a dish, medallions on them, decorate with herbs and fresh vegetables and serve them to the table. Bon appetit!!!

Medallion is a round or oval piece of fried tenderloin. There should not be a large amount of fat, bones, films, tendons on it. The piece should have a round or oblong shape, which is why the dish got its name.
1. Clean the pork tenderloin from the films, wash and dry with a paper towel. Cut into pieces 5 centimeters wide. Season with spices, wrap each piece with bacon and fix it in the center with a foil ribbon. Let stand and soak in spices.

2. Wash, peel and cut carrots and celery root into rings at an angle of 45 degrees.

3. Put the prepared vegetables in boiling water and boil for 10 minutes.

4. Pour vegetable oil into a frying pan, put rosemary sprigs and garlic cloves and heat the oil well. I put the prepared medallions in the heated oil and fry them on both sides for 5 minutes until golden brown.

5. In a fireproof mold, I put the boiled carrots and celery root on the bottom, forming a pillow of vegetables, I put medallions on it. I put a piece of butter on the medallions.

6. I put the mold in a preheated oven to 180 degrees to bring the medallions to readiness. I take the finished medallions out of the oven.

I put vegetables on a dish, medallions on them, decorate with herbs and fresh vegetables and serve them to the table. Bon appetit!!!