Crumbed Pork Medallions with Bacon, Squash, Tomatoes and Okra

Submitted by Matt Golinski | Print this page
From Gympie Town Centre Growers Market cooking demonstration 21 December 2016

Serves 4


600gm pork fillet, cut into medallions

200gm bacon

100gm gourmet breadcrumbs

50gm Parmesan, grated

100ml avocado oil

2tbs Dijon mustard

300gm squash, diced

200gm okra

2 cloves garlic, crushed

250gm grape tomatoes

½ cup basil leaves

50ml rosella balsamic glaze

salt and pepper


Wrap each pork medallion with a piece of bacon and tie or toothpick in place.

Mix together the breadcrumbs, Parmesan and 30ml avocado oil.

Seal In a hot pan until well coloured all over. Brush with Dijon mustard.

Top with the breadcrumbs, return to the frypan, cover with a lid and set aside.

Sauté the squash, okra and tomatoes in the remaining oil until cooked through.

Transfer to a bowl and mix with the basil and garlic. Season well with salt and pepper.

Turn on the pan with the pork and cook on a medium heat for 5 minutes to heat through.

Serve the medallions on the vegetable mixture and drizzle with the rosella balsamic.

Go Back