Bacon-Wrapped Pork Medallions

A bacon-wrapped pork medallion is a beautiful, tasty, juicy, tender joy to eat. Up until a few years ago, you had to cook pork to a high temperature for it to be acceptable by the USDA. Now, you can call it done (well, medium rare) at 145° F. The result is not a hockey puck medallion. It’s the pork equivalent of filet mignon.Bacon-Wrapped Pork Medallions

I usually stop cooking my bacon-wrapped pork medallions around 150° F, then let them rest for 4-5 minutes. The result is not pink in the middle, but the juices are clear. Perfect!

Also try my crazy good balsamic glazed pork medallions. If you prefer beef but can’t bring yourself to pay big bucks for filets, try my mock bacon filets.

Bacon-Wrapped Pork Medallions

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main
Cuisine: American
Servings: 2 -3
Author: Mike

Ingredients

  • 1 pound pork tenderloin most tenderloins come 2-to-a-package, each about 1 pound
  • 4-6 slices thick-cut bacon
  • Toothpicks
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 tablespoon butter

Instructions

  • Preheat oven to 400 F.
  • Cut the tenderloin into medallions about 2" thick.
  • Heat a cast iron skillet over medium-high heat.
  • Add as many pieces of bacon as you have pork medallions and cook for a few minutes. You do not want them to get crispy, just cook them slightly, about 4-5 minutes. Remove to a paper towel-lined plate.
  • Remove all but 1 tablespoon of the bacon drippings.
  • Combine the garlic powder, seasoned salt, basil and oregano in a small bowl.
  • Roll medallions in the spice mixture, coating each side.
  • Wrap a single piece of bacon around each medallion and secure with a toothpick.
  • Add butter to the skillet. Melt. Let the butter get hot enough that it almost starts smoking.
  • Add the medallions to the skillet and sear over high heat on both sides, 2-3 minutes. You do not want to cook the meat completely, just get a nice sear.
  • Transfer skillet to the oven and cook until the medallions measure 145 F (or so, but don't go over 155 F) with an instant-read thermometer.
  • Let rest 5 minutes before serving.

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