Pork medallions wrapped in bacon with salsify and braised tomatoes

Ingredients for 4 servings:

• 1 pork fillet(s), approx. 500 – 600 g
• 8 slices of bacon
• Soy sauce
• 5 garlic cloves, crushed
• 4 sprigs rosemary
• 2 sprigs of thyme
• 8 vine tomatoes (cocktail vine tomatoes)
• 800 g salsify
• 2 tbsp vinegar
• 1 tbsp flour
• 1 shallot(s), finely diced
• 150 ml vegetable stock
• 150 ml cream
• 1 pinch(s) of sugar
• 1 pinch of coriander
• salt and pepper
• Nutmeg, freshly grated
• olive oil
• butter
• 2 tbsp chives, in rolls

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Cut the pork fillet into approximately 4 cm wide slices. Wrap each medallion with a slice of bacon and secure with butcher’s twine or a toothpick. Then marinate the meat in soy sauce for about half an hour. It’s best to wear rubber gloves when peeling the salsify, as the milky liquid leaves unsightly stains on the skin that are difficult to remove. Scrub the roots under running water, peel them thinly with a vegetable peeler, and cut them into equal-length pieces. Immediately place them in water mixed with vinegar and flour to prevent the roots from discoloring. Melt 2 tablespoons of butter in a saucepan, sauté the diced shallots and the salsify in it. Then pour in the broth and cream, add a little sugar, and simmer the salsify in an uncovered pan for about 10 minutes until tender. Season with pepper, salt, nutmeg, and coriander. Place the vine tomatoes on the vine in a saucepan or other pot and drizzle with olive oil. Place 2 crushed garlic cloves and 2 rosemary sprigs next to the meat. Braise the tomatoes with the lid on low heat for about 15 minutes. Heat 2 tablespoons of olive oil in a pan and season with 2 crushed garlic cloves and 2 sprigs each of rosemary and thyme. Remove the meat from the marinade, pat dry briefly with kitchen paper, and sear on both sides. Then reduce the heat and cook the medallions until just cooked through. Season with salt and pepper. Divide the meat among the plates, arrange the salsify and braised tomatoes decoratively. Sprinkle with chives. Boiled potatoes make a delicious side dish.