Bacon-Wrapped Stuffed Pork Medallions
Citrus used: Lemon
3 oz. of pork loin
5 strips of bacon
2 pcs. of asparagus
1 oz. of goat cheese
1 whole lemon
1 tsp. Lemon zest
1 Tbsp. Roux
2 Tbsp. White wine
1 Tbsp. Bulls blood microgreens
1 Tbsp. Brown sugar
4 Tbsp. Olive oil
Salt and pepper
- Cut pork loin into pieces 1/8 inches thick by 5-6 inches long. Make it two pieces and season with salt and pepper.
- Stuff the pork with lemon zest, goat cheese and asparagus and roll it up.
- Wrap the rolled stuffed pork with two pieces of bacon each, then set aside.
- Using a small pan, heat olive oil and sear each side until golden brown, then finish it in the oven at 350 degrees for 15-20 minutes.
- While waiting for the pork to finish, make the sauce by squeezing lemon into a small pan and then add white wine, a pinch of salt and pepper for taste, bring it to boil and add the roux to lightly thicken the sauce.
- Place the remaining slice of bacon on the plate, cover it with brown sugar all over, and torch each side to caramelize the sugar and harden the bacon for garnish.
- When the pork is ready, place it on the plate with one pork on top of the other making an X. Pour the thick sauce on top of the pork and garnish with the caramelized bacon and Bulls Blood microgreens.
- Enjoy eating.
Taste of Greater Gainesville, a 501(c)3 charitable organization, held its annual fundraising event in June, featuring over 40 Greater Gainesville vendors, wineries, breweries and distilleries, a silent auction and the culinary event of the summer – the 9th Annual Iron Chef of Greater Gainesville competition!
All three competitors, Chef Hung Nguyen, Chef Tonya McGowan and Chef Nestor Espartero, had to create their recipes using a secret ingredient – citrus – which was revealed to them just before the competition began.
Reigning Iron Chef Nestor Espartero of Volcanic Sushi + Sake won the competition for the second year in a row with his citrus-inspired culinary delights.