Mix 3 tablespoons hot mustard with 1 tablespoon sambal oelek and coarsely ground pepper. Coat the 8 pork medallions generously. Refrigerate for at least 2 hours, ideally overnight.
Preheat the oven to 180°C (350°F). Wrap each medallion with one slice of bacon and secure with kitchen string or a toothpick.
Heat a little oil in a large pan over medium-high heat. Fry the medallions on all sides (about 2-3 minutes per side) until browned. Transfer to a baking pan.
Deglaze the pan with a little white wine and stir in 500 ml cream. Season with salt and pepper to taste, add the chives, and pour the sauce over the medallions in the baking pan.
Braise in the oven at 180°C (350°F) for 20 minutes, or until the pork reaches an internal temperature of 63°C (145°F). Serve with pasta and vegetables.
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