Pork Medallions Wrapped in Bacon on Rustic Yellow Potato Puree

• + Medium pot.
• + Large skillet with lid.
• + Balloon whisk.
• + Bowl for mixing.
• + Cutting board and knife.
• + Kitchen tongs

Step 1:

Prepare the Puree. In a pot, place the yellow potato slices. Pour in the evaporated milk and fill with water until the potatoes are barely covered. Add the butter, a good pinch of salt and grate nutmeg on top. Cover the pot and cook over medium heat for 20-25 minutes, or until potatoes are very soft.

Step 2:

Make the Meat Mix. While the potatoes are cooking, prepare the meat. In a bowl, combine ground pork, onion, garlic, parsley, mozzarella cheese, oregano, ketchup and mustard. Season with salt and pepper. Mix everything very well until the ingredients are fully integrated.

Step 3:

Assemble the Medallions. On a board, spread 2 or 3 slices of bacon, slightly overlapping them. Place a portion of the meat mixture over the bacon, forming a cylinder. Wrap the meat with the bacon, rolling tightly.

Step 4:

Tie and Seal. Tie each roll together with kitchen thread to keep its shape. Heat some oil in a large skillet over medium-high heat. Seal the medallions on all sides until the bacon is golden and crisp.

Step 5:

Cook on a slow fire. Once the medallions are well sealed, lower the heat, cover the pan and let them cook for an additional 5 to 8 minutes, or until the pork is fully cooked inside.

Step 6:

Finish the Puree. Uncover the pot of potatoes. Using a balloon whisk, mash and beat the potatoes directly in their cooking liquid until you get a rustic, creamy puree. Taste and adjust the salt.

Step 7:

Serve. Serve a generous bed of hot puree on a plate. Remove the thread from the pork medallion and place it over the puree. You can spray some of the grease that you dropped in the pan on top.

• + Tiing is Important: Don't skip the step of tying the medallions. The kitchen thread ensures that the bacon does not separate from the meat during cooking and that the rolls keep their perfect cylindrical shape.
• + Rustic Puree: Whipping the puree with a balloon whisk instead of a potato press gives it a more rustic and homemade texture, with some potato chips that make it very pleasant.
• + Don't Overcook Pork: Ground pork cooks quickly. Once you seal it well on the outside, it only needs a few minutes on low and covered heat for the heat to penetrate and cook it without drying it out.
• + Extra Flavor: The fat released by bacon when sealed is pure flavor. You can use it to drizzle over the final dish or even to sauté some side vegetables.