Bacon Wrapped Pork Medallions with Jezebel Sauce, Herb Roasted Fingerling Potatoes, and Zucchini Fries with Garlic Aioli

  • Prep Time:
    30 min
  • Cook Time:
    35 min
  • Ready In:
    1 hr 5 min
  • Serves:



  1. 2 prepackaged bacon wrapped pork medallions
  2. Salt and pepper to taste

Jezebel Sauce:

  1. 1 12-oz jar pineapple or apricot preserves
  2. 1 12-oz jar apple jelly
  3. ½ cup prepared horseradish (not sauce or creamy)
  4. 4 Tbsp whole grain mustard
  5. ¼ tsp cracked black pepper

Fingerling Potatoes:

  1. ½ pound fingerling potatoes, cut in half lengthwise
  2. 1 Tbsp olive oil
  3. 1 tsp minced garlic
  4. 2 tsp Italian herb blend
  5. Salt and pepper to taste

Zucchini Fries:

  1. 1 zucchini
  2. ⅓ cup flour
  3. 2 tsp granulated garlic
  4. 1 tsp salt
  5. ½ tsp ground black pepper
  6. 2 eggs
  7. 1 Tbsp milk
  8. 1 cup panko breadcrumbs or regular breadcrumbs
  9. ½ cup grated parmesan cheese
  10. 1 Tbsp dried parsley or 2 Tbsp fresh minced parsley
  11. 1 tsp dried oregano
  12. ½ tsp paprika

Aioli Sauce:

  1. ⅓ cup mayonnaise
  2. 1 tsp minced garlic
  3. ½ Tbsp lemon juice
  4. Salt and ground black pepper to taste


Make Jezebel Sauce:
  1. In a medium bowl combine the pineapple (or apricot) preserves, apple jelly, horseradish, and mustard. Whisk to combine.
  2. Stir in the cracked black pepper.
  3. Set aside until ready to use. Can refrigerate for up to two weeks in an airtight container.
Prepare the Potatoes:
  1. In a gallon-sized bag, combine the potatoes, olive oil, garlic, herb blend, and salt and pepper. Close the bag and shake until the potatoes are evenly coated.
Main Dish:
  1. Preheat the toaster oven to 350°F. Cover the bake pan with tin foil and place the medallions on one side of the pan.
  2. Take another piece of tinfoil about half the size of the bake pan. Lay it on the side opposite of the medallions and lift the end in the middle so it forms a barrier between the medallions and the potatoes. This will keep the juices from the medallions out of the potatoes. Place the potatoes on the prepared tinfoil and spread out as evenly as possible.
  3. Pour some of the Jezebel sauce in a small bowl and brush some over the medallions before putting the pan in the oven.
  4. Set the timer to 25 minutes. Every 10 minutes or so brush some more Jezebel sauce over the medallions.
  5. The medallions are done when a thermometer inserted into the pork reaches 150°F or to your desired doneness. If the potatoes are done before the medallions, it's easy to pick up the extra piece of foil that they're on and set it aside.
  6. When the medallions are done, put them on a plate with the potatoes and pour some of the Jezebel sauce (that was not used to brush the pork) over the finished medallions. Serve immediately.
  7. To round out the meal, serve with Air Fried Zucchini Fries with Aioli Sauce.

Aioli Sauce:

  1. Combine the aioli ingredients in a small bowl and stir to blend. Set aside until ready to use.

Zucchini Fries:

  1. Cut the ends off the zucchini, cut the zucchini in half lengthwise and then cut each of those halves into quarters (you should have 8 pieces total).
  2. Prepare 3 shallow bowls. In the first one, put the flour, granulated garlic, salt, and pepper. Stir to combine. Set aside.
  3. In the second bowl, whisk the eggs with the milk. Set aside.
  4. In the third bowl, combine the panko, parmesan cheese, parsley, oregano, paprika, salt, and pepper.
  5. Coat each zucchini stick lightly with flour, followed by a dip in the egg mixture, and finally rolled in the panko mixture. Place each zucchini stick on a parchment-lined baking sheet or directly on the air fry basket. Repeat until all the zucchini sticks are breaded.
  6. Air fry at 400°F for 10-15 minutes, until the panko is browned and the zucchini is tender.