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🍽️ Bacon-wrapped pork medallions with oven tomatoes and zucchini

425 kcal · 30 min · 4 servings

Bacon-wrapped pork medallions with oven tomatoes and zucchini Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
  2. 2. Rinse the pork fillet under cold water.
  3. 3. Pat the meat completely dry with a kitchen towel.
  4. 4. Cut the fillet into slices about 4 centimeters thick.
  5. 5. Lay the bacon strips flat on a work surface.
  6. 6. Brush the bacon strips thinly with mustard.
  7. 7. Wrap the pork medallions tightly in the mustard-bacon strips.
  8. 8. Wash the tomatoes thoroughly.
  9. 9. Halve the garlic bulb in the middle.
  10. 10. Flatten each garlic half with the back of a knife.
  11. 11. Rinse the rosemary sprigs under running water.
  12. 12. Shake the rosemary sprigs dry.
  13. 13. Place the tomatoes, garlic, and rosemary into a baking dish.
  14. 14. Add the halved garlic clove to the baking dish.
  15. 15. Pour two tablespoons of oil over the vegetables.
  16. 16. Mix everything in the dish lightly.
  17. 17. Place the baking dish in the oven for 15 to 20 minutes.
  18. 18. Heat two tablespoons of oil in a pan over high heat.
  19. 19. Fry the pork medallions in the bacon wrap for about 5 minutes.
  20. 20. Remove the medallions from the pan.
  21. 21. Place the medallions with the tomatoes in the baking dish.
  22. 22. Cook the meat and vegetables for another 10 minutes in the oven.
  23. 23. Rinse the zucchini under running water.
  24. 24. Cut off the ends of the zucchini.
  25. 25. Halve the zucchini lengthwise.
  26. 26. Slice the zucchini halves into rounds.
  27. 27. Halve the onion in the middle.
  28. 28. Peel the onion of its skin.
  29. 29. Cut the onion into thin strips.
  30. 30. Reheat the pan over high heat.
  31. 31. Fry the zucchini and onion in the pan drippings.
  32. 32. Add the remaining garlic to the pan.
  33. 33. Fry the vegetables for about 4 minutes.
  34. 34. Season the vegetables with salt.
  35. 35. Season the vegetables with pepper.
  36. 36. Carefully remove the baking dish from the oven.
  37. 37. Plate the pork medallions.
  38. 38. Add the roasted tomatoes to the medallions.
  39. 39. Add the zucchini vegetables to the medallions.
  40. 40. Pour the pan juices from the baking dish over the dish.

Nutrition per serving