I’m an insanely visual person and you have to be really careful what you say in front of me. I’m wired differently, just ask my husband. I’m ashamed to tell you what went through my head when I described this pork medallions with bacon and macadamia recipe to my friend and she said: “oh, pork on pork!”
Watch your mouth, young lady! 🙂
I got this recipe from a German Koch & Back Ideen magazine, 2009 edition. I’ve been living in the states since 1998, so I’m not even sure how I got my hands on it. The magazine features Christmas recipes but why not make festive meals more often?
1 1/2 pounds Pork Tenderloin
12 Bacon slices
4 tablespoon Butter, softened
1 cup Macadamia Nuts, divided
4 tablespoon Breadcrumbs
1 tablespoon chopped fresh Thyme
2 tablespoons Oil
2/3 cup Heavy Cream
½ cup Vegetable Broth
2 tablespoons Capers
Salt and Pepper
Place ½ cup macadamia nuts in a food processor or blender. Cover and process with on/off turns just until crumbly. Chop the other ½ cup of nuts coarsely. In a small mixing bowl, combine ground and chopped macadamia nuts; add thyme, butter, and breadcrumbs. Season the mixture with salt and pepper; set aside.
Rinse tenderloin and pat dry with paper towels. Trim and cut into 12 medallions, about 1- inch thick. Wrap each medallion with a slice of bacon. Secure with toothpicks.
Heat a large frying pan or skillet over medium-high heat. Add oil and swirl it around; it should kind of dance in the skillet. Add medallions and sear for 6 minutes on each side. Remove from the heat.
Preheat oven to 395 degrees Fahrenheit. Transfer medallions to a greased baking sheet. Spread macadamia mixture evenly over medallions. Bake for 10 minutes. Remove from the oven and let rest, tented with foil, for 5 to 10 minutes. Remove toothpicks.
Deglaze the pan with the heavy cream and broth, scraping up the browned bits. Add capers and simmer until sauce starts to thicken, 3-5 minutes. Serve medallions over the sauce.
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