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