Pork Medallions with Capers Sauce and Bacon

Ingredients

• 600 g pork fillet
• 80 g breakfast bacon (sliced)
• 1 tbsp capers
• 250 ml veal stock
• 50 ml white wine
• 2 Spring Onions
• 2 tbsp oil
• Salt
• Pepper (freshly ground)
• 1 tbsp chives sprigs

Instructions

1. 1.

   Cut the fillet into about 2 cm thick medallions, season with salt and pepper. Wash, trim, and finely chop the spring onions.

2. 2.

   Slice the bacon into strips and fry until crisp in a pan; set aside. Heat 1 tbsp oil in the same pan and brown the medallions for about 3 minutes per side, then cover to keep warm. Add the remaining oil, sauté the onions, pour in stock and wine, reduce quickly by half, season with salt and pepper, stir in capers and chives, taste.

3. 3.

   Plate the medallions with bacon and sauce on bowls or plates. Serve with parsley potatoes.