Ingredients
- 18 garlic cloves
- 8-10 Tbsp olive oil
- 6 rashers bacon
- 6 x 200g portions of pork scotch fillet or something similar
- 175 ml white wine
- 6 sage leaves, (or thyme, fresh bay leaves work just as well).
- 25g unsalted butter (cold)
- Salt and pepper
PORK MEDALLIONS WITH GRILLED BACON
Method
- Place the whole garlic in a small pot and cover with the olive oil, cook over a very low heat for about 40 minutes, until the garlic is tender
- Remove the pan from the heat and set aside to cool
- Then remove the garlic with a slotted spoon and set aside
- Reserve the garlic-flavoured oil
- Heat two tablespoons of oil in another fry pan and add the lightly seasoned pork steaks, and bacon
- Brown on both sides of pork and bacon and add the white wine, sage leaves and bring to the boil and cook until reduced
- Add half the butter and cook for a further 5 minutes, then season with salt and pepper
- To serve – Warm up your plates and place one scotch fillet on each plate along with a rasher bacon, drizzle over the sauce and sprinkle over the garlic
- Serve immediately
- It would be great with the Fennel Baked with Parmesan and Butter
Comments
This dish is delicious and a bit more involved than I usually do but when you have fantastic pork combined with fantastic garlic it makes a fantastic meal!
Thanks to Kutash Organic Gardens for providing the garlic, and to Havoc Pork for the pork and bacon used in the demonstration
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