Tenderloin medallions with pumpkin and tomato sauce


( 2 adults and 2 kids )

  • 0.5 hokkaido pumpkin
  • 400 gramsbaby potatoes
  • pork tenderloin
  • 100 gramsbacon slices
  • 1 canchopped tomatoes
  • 200 mlsingle cream
  •  all purpose seasoning
  •  lemon
  •  acacia honey*
  •  salt
  •  pepper
  •  meat pins or toothpicks
  •  olive oil
* = Good to know - click the ingredient
= See the recipe - click the ingredient

Pork tenderloin is tender, tasty and lean meat, that won't break the bank. Here we've cut lovely medallions from the tenderloin, wrapped them in bacon and served with baked hokkaido pumpkin, potatoes and a mild tomato sauce. Enjoy!


1. Preheat your oven to 225 degrees convection.

2. Peel the pumpkin and remove the seeds. Thoroughly rinse the potatoes. If they're very dirty, give them a good scrub with a hard-bristled brush or peel them. Roughly dice the pumpkin and halve the potatoes. Turn both in some olive oil and all purpose seasoning (or just a bit of sauce) in a casserole tin.

3. Bake potatoes and pumpkin in the oven for about 30 minutes, until nice and golden on the top. Remind to turn them while they cook.

4. Trim the tenderloin by removing the fat and biggest tendons with a sharp knife. Be careful not to cut too far into the meat (or your fingers..)! Cut the tenderloin into slices roughly 2 inches wide, and season with salt and pepper. Wrap a slice of bacon around each medallion and pin it with a meatpin or toothpick.

5. Quickly sear the medallions on both sides in a pan, with a bit of olive oil and at high heat - or throw them on the grill, if the weather is feeling summery! Don't worry about cleaning the pan after, as you'll need it for the sauce.

6. Pop the medallions in a casserole tin with half a centimeter of water at the bottom. Turn the heat down to 200 degrees convection, and pop the tin in the oven along with the pumpkin and potato, and cook the medallions for approx. 15 minutes, until they're cooked through.

7. Pour the chopped tomatoes onto the pan and bring the heat back up. Add single cream (or double cream, if you really want to get the party going) and add salt, pepper, lemon, and optionally a dash of honey, to taste.

8. Serve the medallions with baked pumpkin and potatoes, topped with tomato sauce, and optionally some greens if you have any to hand. Enjoy!


If you're cooking the medallions on the grill, just sear them on direct heat for a couple of minutes, and then grill them under a lid for 10-15 minutes on indirect heat, until cooked through.

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