Berkwood Farm’s Pork Medallions Recipe
Bacon Wrapped Pork Loin | Poblano Corn | Mashed Potatoes | Creamy Dijon Sauce
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Pork Medallions
Preheat your oven to 375°F (190°C). Season the pork loin with salt and pepper. Cut the pork loin into medallions, about 1-inch thick. Wrap each medallion with a slice of bacon and secure with a toothpick.
- 2
Sear the Medallions
In a large skillet, heat olive oil over medium-high heat. Add the bacon-wrapped pork medallions and sear them for 3-4 minutes on each side until the bacon is crispy. Remove them from the skillet and place them on a baking sheet.
- 3
Bake the Medallions
Transfer the baking sheet with the medallions into the preheated oven. Bake for about 15-20 minutes or until the internal temperature reaches 145°F (63°C).
- 4
Prepare Poblano Corn
While the pork is baking, roast the poblano peppers over an open flame or under a broiler until charred. Remove the skin, seeds, and diced the flesh. In a skillet, add corn and diced poblano, sautéing over medium heat for 5-7 minutes.
- 5
Make Mashed Potatoes
Peel and cube the potatoes. Boil them in salted water until tender (about 15-20 minutes). Drain and return to the pot. Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy.
- 6
Prepare Creamy Dijon Sauce
In the skillet used for the medallions, lower the heat and add minced garlic. Sauté for 1 minute, then stir in Dijon mustard and a splash of water to create a sauce. Simmer for 2-3 minutes until slightly thickened.
- 7
Serve
Plate the bacon-wrapped pork medallions with a generous helping of poblano corn and mashed potatoes. Drizzle the creamy Dijon sauce over the medallions and enjoy!
