Marinate the pork medallions a few hours before cooking or, ideally, the evening before. Mix the mustard with the sambal oelek and the coarsely ground pepper and coat the medallions generously with it.
Preheat the oven to 100 degrees. Wrap the medallions with a slice of bacon each - fasten with string or a toothpick. Fry the medallions well on all sides in the hot oil and place in a baking pan. Deglaze the roasting mixture with white wine and add the cream. Season the sauce with salt (or flavor) and pepper, add the chives and pour over the medallions in the baking pan.
Place in the preheated oven (100 degrees) for 20 minutes.
Tastes delicious with homemade pasta and vegetables.
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