Pork fillet with bacon on medlar fruit and ginger sauce - In viaggio in cucina

Pork fillet with bacon on medlar fruit and ginger sauce

27 May 2016
Recipe - Second course
Pork fillet with bacon on medlar fruit and ginger sauce

This recipe of pork fillet with bacon on medlar fruit and ginger sauce is easy and quick to make, in spite of the combination of delicate but sharp tastes it will amaze you.

Pork’s meat marries beautifully with fruit and the smoked bacon flavor gives a good contrast with this sweet and sour taste of medlar fruit sauce.

You can replace medlar fruits with peaches or apples according to the season.

With some little tricks, you can also serve your dish in a pretty and inviting way.
Pork fillet with bacon

Pork fillet with bacon on medlar fruit and ginger sauce recipe


Serves 4

  • 8 slices of pork fillet (about 1,5 cm high)
  • 8 slices of bacon
  • 5 medlar fruits
  • 1 teaspoon of lemon juice
  • 1 scant teaspoon of acacia honey (or other liquid honey)
  • 1 cm approximately of fresh ginger root
  • ½ dried chilli pepper
  • Virgin olive oil as required
  • Salt as required


Rinse the medlar fruits, peel them and chop the pulp.

Take a little pan and let it heat up, then stir-fry medlar fruits at high heat with a little of olive oil for 2-3 minutes (just to let dry the surface of the fruit pieces).

Turn off the stove and add honey and lemon juice mixing well.

Put your medlar fruits in the jar of a hand mixer, peel your ginger and grate it in the jar, add two pinches of salt.

If you like hot taste, add also half a dried chilli pepper without seeds, blend until you get a smooth and fluid sauce.

Taste your medlar fruits and ginger sauce and, if needed, adjust with salt and/or add a drop of virgin olive oil or lemon juice.

Wrap the borders of your slices of pork’s fillet with bacon (if necessary, cut it at the same high as the meat) and cordon them with some butcher’s twine.

Take a nonstick pan greased with virgin olive oil, then sear your slices of fillet of pork at high heat browning them on each side.

Lower the heat and brown the borders of your bacon using tongs (or using your hands, paying attention not to scorch you).

Continue cooking your pork fillet at medium/low heat for 2-3 minutes each side (considering the high of the meat and the level of cooking you prefer).

Now put it in a dish, add salt and let sit for a minute.

Form mirrors of sauce in your dishes, place your meat in the center and garnish with sprigs of herbs and edible flowers.

Now serve your fillet of pork with bacon on medlar fruit and ginger sauce.
Pork with medlar fruit sauce