Pork medallions

Wash and clean your meat; make sure it is completely dry. Cut the fillet into medallions which are approximately 5-6 cm thick. Then press on them ever so lightly until they reach the same thickness as your bacon strips.

Sprinkle some salt and pepper on the sides of each medallion. Roll each medallion into a bacon strip (or two 😉). You can fix the ends together with a toothpick or some kitchen string.

Gently heat up a heavy-bottomed pan which can handle high heat (200°C) and melt some ghee in it. Make sure the pan and ghee get really sizzling hot and then quickly place each medallion in the pan. Sprinkle salt and pepper on the top surface of the medallions and on the other side too once it is flipped over for searing the other side. Sear on high temperature for a maximum of 2 minutes per side (make sure you move them around a bit to prevent them getting stuck. You want them being golden-brown and not black!).

After you have seared both sides, turn down the heat to the minimum (or keep-warm mode if you use an induction stove). Toss in the red wine (I used a Primitivo) and keep the pan covered for 3-4 minutes.

Take out the medallions and wrap them in some aluminium foil. How long you keep them in the foil depends on how you like your meat on the inside – 5 minutes for a pink, tender inside; 12-15 minutes for well done. The medallions will continue to cook in the heat trapped in the foil. (Alternatively, the wrapped medallions can also be kept in the oven at the lowest heat setting).

In the meantime, throw some butter into the pan with the red wine and reduce it until your meat is ready to be plated. Drizzle some of the sauce over the meat.

Serve with a side of some vegetables. Options are potato croquettes, vegetables steamed with a garlic-herb butter, baked potatoes, creamy mushrooms, baked tomatoes and carrots drizzled with olive oil, and/or Spätzle, a German pasta.