PORK MEDALLIONS WITH CHEDDAR AND BACON
Portions : 4 - Preparation time : 15 minutes - Cooking time : 25 minutes
Ingredients
- 1 Québec pork tenderloin
- 30 ml (2 tablespoons) canola or olive oil
- 250 ml (1 cup) panko breadcrumbs
- 250 ml (1 cup) sharp cheddar, grated
- 250 ml (1 cup) bacon, cooked crisp and chopped
- 60 ml (4 tbsp.) pitted green olives, chopped
- 2 garlic cloves, chopped
- 5 ml (1 tsp.) Sriracha sauce
- 4 slices crisp bacon (for garnish)
- Salt and pepper to taste
The side dish
- 16 to 24 Grelot potatoes, boiled
- 60 ml (4 tbsp.) olive oil
- 30 ml (2 tbsp.) balsamic vinegar
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- Place the potatoes on an ovenproof baking sheet and, using a fork, lightly mash them. Drizzle with olive oil and balsamic vinegar, sprinkle with salt and pepper and bake for 25 minutes. Check seasoning.
- Meanwhile, cut the pork tenderloin into 2 or 3 segments.
- In a hot frying pan, sear the pork tenderloin pieces in a little oil for 2 minutes on each side.
- Season, then cut into 2" thick medallions.
- Place pork medallions on a baking sheet.
- In a bowl, combine panko breadcrumbs, grated cheese, chopped bacon, olives, garlic and hot sauce.
- Spread the mixture over the top of the medallions and bake for 5 minutes.
- Then broil for 2 minutes.
- Serve pork medallions with prepared potatoes, crispy bacon slices and salad of your choice.
