Grilled Potatoes and wrapped Pork Medaillons

The secret of this delicious and easy dish is in the goose fat. It gives a full, sweet flavour. Of course the people who don't eat pork can use turkey breast and wrapped in beef or chicken.

For the potatoes

• 400 gr crumbly potatoes
• 1 sprig rosemary
• 1 sprig thyme
• 3 garlic cloves, roughly bashed
  
• 6 tbsp goose fat
• sea salt

For the pork medaillons

• 2 pork medaillons
• freshly ground black pepper and salt
• 1 tbsp dijon mustard
• 1 tbsp thyme, cut in small particals
• thin slices of bacon to cover the medaillons

How to make it:

1. Peel and halve the potatoes. Put the potatoes into a large saucepan along with the rosemary, garlic, bay and peppercorns. Cover with cold water and bring to the boil. Reduce the heat slightly and simmer for about 8 minutes.
2. Cover the pork medaillons with black pepper, salt, thyme and mustard.
3. Wrap the pork medaillons in the thin slices of becon. Cover the medaillons well.
4. Meanwhile preheat the oven to 220C. Put the goose fat into a large roasting tin and put in the oven for 3-5 minutes, or until very hot.
5. Carefully tip the potatoes (as well as the aromatics they were boiled with) into the hot goose fat, shake gently to move around and roast for 55 minutes, turning several times.
6. 15-20 minutes befor finishing the potatoes, add the wrapped medaillons.
7. Grill them until the bacon is golden brown. Turn them once or twice.
8. When golden brown: ready to serve with some kinds of vegetable or just plain.