I really love this dish because it was on the menu of my wedding dinner. We had the best party of our life that day at Terre di Fulvio, among our beautiful hills in Umbria! My friend Flavia, the lovely owner of the place, kindly sent me the recipe so today I made this juicy tenderloin medallions for you!
- 4 pork tenderloin (2-3 cm thick)
- 12 thin bacon slices
- 10g bay leaves
- kitchen string
- extra virgin olive oil
- 1 roasting bag
Cut the pork fillets with a pastry ring, in order to obtain round medallions of about 8-10 cm in diameter. (pic 1)
Sprinkle with salt and pepper.
Wrap each medallion with bacon and then wrap with bay leaves. (pics 2-3)
Tie the medallions with cooking string and drizzle with olive oil.
Put the medallions into a roasting bag and place it on a oven tray. (pic 4)
Cook at the bottom of the oven for 40 minutes on 180-200°C.