Pork Tournedos with Grilled Mushrooms

pork tournedos with grilled mushrooms

Pork Tournedos with Grilled Mushrooms

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Servings: 4
Calories: 240


  • 1 lb pork fillet
  • 4 slices streaky bacon rinds removed
  • freshly ground black pepper
  • salt
  • olive oil
  • 8 oz button mushrooms stalks removed
  • watercress sprigs to garnish


  • Cut the pork fillet into 4 pieces — each will be about 6 cm (2 1/2 in) long. Stand each piece on end and flatten with the hand until it is 5 cm /2 in wide and 25 mm (1 in) thick. Wrap a slice of bacon around each steak and tie in place with fine string. Season on both sides with freshly ground black pepper and allow to come to room temperature.
  • Heat the grill without the grid to high. Season the pork tournedos on both sides with salt and more freshly ground black pepper, and brush with olive oil.
  • Brush the grill grid with oil and place the pork tournedos on the grid. Grill, with the grid 7.5 cm (3 in) from the heat, for 10 minutes, turning after 7 minutes and brushing again with olive oil.
  • Place the mushrooms on the grid with the tournedos and brush them with olive oil, then grill for a further 5 minutes, brushing the mushrooms with oil occasionally.
  • Remove the strings from the steaks, leaving the bacon in place surrounding the tournedos like a collar. Arrange the steaks on a heated serving platter. Garnish with the mushrooms and watercress and serve.
Calories: 240 kcal
Carbohydrates: 2 g
Protein: 28 g
Fat: 13g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 88 mg
Sodium: 207 mg
Potassium: 670 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 10 IU
Vitamin C: 1 mg
Calcium: 10 mg
Iron: 1 mg
Ingredients Pork, Pork Fillet
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