Caramelised Pork Medallions
with Bacon Crumble



PreP Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes


1 Bruemar Pork Tenderloin, cut into thick medallions

+ ¼ cup brown sugar

+ 2 garlic cloves, crushed
+ 2 tablespoons orange juice


+ 4 tablespoons butter

+ 2 sprigs fresh oregano

+ 1 leek, sliced

+ ¼ cup chicken broth

+ 2 tablespoons wholegrain mustard

+ ¼ cup cream

+ A pinch of nutmeg
+ Salt and pepper

+ 2 rashers of bacon, diced
+ 2 slices bread, diced

+ zest from ½ lemon



1. Preheat oven to 140 °C (Fan forced). Cut the Pork Tenderloin into thick medallions. In a bowl, mix brown sugar, garlic and orange juice. Dip Pork in brown sugar mixture, patting to help coating adhere.


2. Heat 2 tablespoons butter in a pan over high heat. Add Pork, and sear for about 1-2 minutes on each side. Place the Pork on a lined baking tray and bake in the oven for about 10 minutes. Scatter with oregano leaves.


3. Meanwhile, melt butter in a pot. Add leek, season with salt and cook for 3 minutes, stirring frequently. Reduce heat, add chicken broth and let it sit for about 3 minutes.


4. Add cream and mustard. Bring to a boil, stirring occasionally. Season to taste with salt, pepper and nutmeg. Remove from heat.


5. Fry bacon until lightly browned. Add the breadcrumbs to the pan and fry on high heat until crispy. Season with pepper. Remove the pan from the stove, add lemon zest and mix well.


6. Arrange leek mixture on the plates, top with Pork Medallions and sprinkle with bacon and breadcrumbs.

Print Friendly, PDF & Email