Cut the pork fillet into approx. 4 cm wide slices. Wrap each medallion with a slice of bacon and secure with a butcher`s thread or toothpick. Then marinate the meat in soy sauce for about half an hour.
It is best to wear rubber gloves when peeling the salsify, as the milky liquid that escapes leaves unsightly stains on the skin that are difficult to get away.
Scrub the roots under running water, peel off thinly with a peeler and cut into pieces of equal length. Immediately place in water mixed with vinegar and flour so that the roots do not discolour.
Melt 2 tablespoons butter in a saucepan, sauté shallot cubes and black salsify in it. Then pour in the broth and cream, add a little sugar and let the roots simmer in an open pot for about 10 minutes. Season with pepper, salt, nutmeg and coriander.
Place the vine tomatoes on the bush in a saucepan or other saucepan and drizzle with the olive oil. Place 2 pressed garlic cloves and 2 sprigs of rosemary next to it. Stew the tomatoes with a closed saucepan and low heat for about 15 minutes.
Heat 2 tablespoons of olive oil in a pan and flavor with 2 pressed garlic cloves and 2 sprigs of rosemary and 2 thyme each. Remove the meat from the marinade, pat dry briefly with kitchen paper and sear on both sides. Then turn down the heat and cook the medallions just through. Season with pepper and salt.
Distribute the meat on the plates, decorate with salsify and braised tomatoes. Sprinkle with chives rolls.
As a further side dish, boiled potatoes go very well with it.
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