- Yield: 4 Servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Bacon Wrapped Pork Medallions are famous American dish succulent, easy and impressive enough dinner option for your regular weeknight or party.
- 2 pounds pork tenderloin cut into 8-10 2″ portions
- 8-10 slices thick cut bacon
- 1/2 teaspoon kosher salt or seasoned salt
- 1 tablespoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoon butter
- 2 tablespoon olive oil
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the bacon in a large, oven-safe skillet, and cook over medium-high heat for 6 to 7 minutes until the bacon is lightly browned and still flexible, turn it occasionally in between.
- Place the bacon slices on a paper towel-lined plate by a tongs. Drain away any excess bacon grease from the skillet.
- Combine garlic powder, seasoning salt, basil, and oregano in a small bowl and set the seasoning aside for using it later.
- Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip into 2” thickness to create the medallions.
- Dip both sides of the medallions in seasoning mix.
- Melt butter and oil together in the same skillet or you may brush bacon grease instead over medium-high heat and cook each medallion for 4 minutes on each side.
- Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove toothpicks before serving.
Yield: 4 Servings, Amount per serving: 845 calories, Calories: 845g, Carbohydrates: 1g, Protein: 103g, Fat: 45g, Saturated Fat: 15g, Cholesterol: 342mg, Sodium: 1003mg, Potassium: 1925mg, Vitamin A: 25g, Calcium: 31g, Iron: 4.7g