Pork Filet Medallions
|500 g (1 lb)||boneless pork loin roast or tenderloin|
|100 g (3.5 oz)||bacon|
|pineapple round slices|
|pepper and salt|
Cut filet into thick slices. Season with salt and pepper and wrap each slice with a bacon strip. Grease a baking Pyrex dish with oil and arrange wrapped filets into it. Cut pineapple round slices in half and place them in between the filets.
Bake in a pre-heated oven (200 C/400 F/British Gas Mark 6) for 30 minutes or until golden brown.
You can use the preparation leftovers to make a wine sauce: combine half a cup water and half a cup red wine in a small pan, bring to a quick boil and thicken it with one tablespoon of wheat flour previously dissolved in a little water.
Serve with cooked potatoes and a green salad.