A bacon-wrapped pork medallion is a beautiful, tasty, juicy, tender joy to eat. The spice mixture adds incredible flavor to perfectly-cooked pork. 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.
This is a Favorite in our House
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!
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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.gen
Bacon-Wrapped Pork Medallions
Equipment
Ingredients
- 1 pound pork tenderloin most tenderloins come 2-to-a-package, each about 1 pound
- 4 slices bacon
- Toothpicks
- ½ tablespoon garlic powder
- ½ teaspoon seasoned salt
- ½ teaspoon dried basil
- ½ 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.
Notes
Nutrition
Nutritional values are approximate.
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