Does the aroma of bacon wafting up from the kitchen on a Saturday morning get your mouth watering? Now think of a tender pork medallion wrapped in bacon teamed with fluffy mashed potato. Got your mouth watering yet? Yes we thought so!
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/ serving 4 people
/ serving 4 people
King Edward Potato
Streaky Bacon Rasher
Beef Stock Pot
Pre-heat your oven to 200 degrees. Boil a large pot of water for the potato and another one for the broccoli. Peel and finely chop both the garlic and the shallot. Peel the potato and chop into 3cm chunks. Chop the broccoli into florets.
Cook your potato in one of the pots, with a pinch of salt for around 10-15 mins, or until you can easily slip a knife through. Drain and keep to the side afterwards.
Lay each rasher of bacon lengthways on a chopping board overlapping each other by ½cm. Lay each pork medallion across your bacon at the end closest to you and then roll it up.
Heat a splash of olive oil in a non-stick pan on medium-high heat. Lay your pork in the pan and cook for 3-4 mins on each side to brown and seal the meat.
Once you have browned the edges of your pork, pop it on a baking tray and into your oven for 10-15mins. Tip: The pork is fully cooked when there is no pink remaining.
Meanwhile, cook your broccoli in the other pot of boiling water for 4 mins.
In the (now empty) pan, fry your garlic and shallot for 1-2 mins on medium-low heat in a splash of olive oil. Add the beef stock pot to the water (amount stated in the ingredient list) and stir to dissolve, turn the heat to high allowing the liquid to reduce by half. Crush the peppercorns and add these with the cream. Bubble for 2-3 mins or until you have a thick sauce.
Once your potato is cooked and drained, add the milk, a knob of butter (if you have some) and a pinch of salt. Mash until smooth.
Slice your pork in 2cm discs and serve with your potato and broccoli. Add a good splash of sauce and go for it!