Pork fillet medallions

By Drum Digital
11 February 2019


Preparation: 15 min | cooking: 40 min | serves 4

Give this pork dish an added touch by covering it with bacon.


30 ml (2 tbsp) olive oil

2 cloves garlic, minced

15 ml (1 tbsp) tomato paste

300 g pork fillet

salt and black pepper

250 g streaky bacon

15 ml (1 tbsp) olive oil

125 ml (½ cup) chicken stock

mashed potato to serve


  • Heat oven to 150 °C.
  • Mix the oil, garlic and tomato paste. Season the pork with salt and pepper, then spread with the tomato paste mixture.
  • Wrap the pork in bacon and hold the bacon in place with tooth picks.
  • Heat 15 ml (1 tbsp) oil in an oven roasting pan on the stove.
  • Fry the pork until slightly brown.
  • Add stock and bring to the boil.
  • Cover the pan with foil and put into the oven to bake for 30 minutes.
  • Remove and allow to cool to room temperature.
  • Remove the tooth picks and slice into medallions with a sharp knife.
  • Serve with mashed potato.

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