Médaillons de porc enrobés de bacon

Ingrédients

• 1 1/2 lb. pork tenderloin (silverskin and any visible fat removed)
• 4 slices bacon (1 slice for each medallion)
• 1/4 cup Montreal Steak Spice (or other steak spice mix)
• 1 clove garlic (finely minced)
• 2 Tablespoons butter (at room temperature)
• 1/3 cup crumbled feta cheese
• 2 Tablespoon sour cream (or 2 Tbsp Greek Yogurt or 1 Tbsp heavy cream)
• 1 Tablspoon chopped fresh parsley

Préparation

1. 1

   For oven method, pre-heat oven to 425F. For BBQ method, heat grill to about 400F.

2. 2

   Pre-cook the bacon slightly by layering in paper towel and microwaving about 1 1/2 minutes. Alternately, simply cook slightly in a skillet until some of the fat is starting to cook off. Allow the bacon to cool 5 or 10 minutes.

3. 3

   Remove the silverskin and any visible fat from the pork tenderloin. Cut the tenderloin into medallions, about as thick as a slice of your bacon. *I like to lay the bacon strip right on to the pork tenderloin and use it as a guide for cutting the medallions. Wrap each medallion in bacon and secure on the side with a skewer, threading it through where the bacon overlaps and into the pork slightly.

4. 4

   Pour some of the steak spice onto a plate. Dip both sides of the pork in steak spice by pressing down into the spice.

5. 5

   For the BBQ: Grill on the BBQ until internal temperature of 140F internal temperature. Set aside to rest for 5 minutes.

6. 6

   For the oven: Place prepared medallions into an oven-safe skillet or pan and cook in the preheated 425F oven for 30-35 minutes, turning the medallion over once about halfway through cooking, or until 140F internal temperature. Remove from oven and let rest a few minutes before serving.

7. 7

   For the Feta Topping: While the pork is cooking, make the feta topping, if using, by combining the garlic, butter, feta cheese, sour cream and parsley in a small bowl. Stir to combine well. (I fink a fork works well at first, to press it together, then stir). Set aside or cover and refrigerate if making ahead. Remove from fridge 15-20 minutes before serving.

8. 8

   Remove skewers from meat. Serve with a dollop of feta topping on top of pork medallions.