Bacon Wrapped Pork Medallions

Ingredients

• 1pork tenderloin, cut into 8–10 portions about 5 cm (2 in) thick
• 8–10 slicesthick-cut bacon
• 5 ml (1 teaspoon)kosher salt
• 1.25 ml (¼ teaspoon)ground black pepper
• 15 ml (1 tablespoon)brown sugar
• 5 ml (1 teaspoon)onion powder
• 15 ml (1 tablespoon)garlic powder
• 15 ml (1 tablespoon)smoked paprika

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Part-cook bacon

   In a large non-stick pan over medium-high heat, cook the bacon strips until they are about half-cooked.

3. 3

   Mix the spice rub

   Combine the salt, black pepper, brown sugar, onion powder, garlic powder and smoked paprika in a small bowl.

4. 4

   Season the tenderloin

   Rub the spice mixture over the whole pork tenderloin before cutting it into medallions.

5. 5

   Wrap the medallions

   Wrap each medallion in a piece of bacon and secure it with a toothpick.

6. 6

   Brown the pork

   Heat a cast-iron skillet over high heat. When hot, add the medallions and brown them on both sides for 3–4 minutes.

7. 7

   Finish in oven

   Spoon a little of the released bacon fat over each medallion, then transfer the skillet to the oven and bake for 15–20 minutes.

8. 8

   Remove toothpicks

   Take out the toothpicks before serving and sprinkle the medallions with chopped fresh parsley.

9. 9

   Serve the medallions

   Serve while hot.

What are bacon-wrapped pork medallions?

They are thick rounds of pork tenderloin wrapped in bacon, seared and then baked until cooked through. The combination of pork and bacon is a familiar American-style pairing, made especially savoury here with a smoky, sweet spice rub.

Seasoning the tenderloin before slicing helps coat the cut surfaces, while the bacon adds a salty outer layer and browns in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 769 calories, 103g protein, 7g carbs, 45g fat.

Pork provides most of the protein, while the bacon contributes much of the fat and saturated fat; the brown sugar and seasonings account for most of the carbohydrates. Serve a medallion or two with vegetables and a modest portion of potatoes or another starch for a balanced plate.

Why season before slicing?

Whole tenderloin: rubbing it with the spice mixture before cutting gives the seasoning a chance to cover the outside evenly.

Even portions: cut the tenderloin into 8–10 medallions about 5 cm (2 in) thick so they cook at a similar rate.

Part-cooking the bacon

Half-cooked strips: briefly cooking the bacon first makes it more pliable for wrapping around the pork. It also gives the bacon a head start before the medallions go into the oven.

Handle with care: the bacon will still be soft at this stage, so wrap it snugly and use a toothpick to keep each piece in place.

Getting a good sear

Hot skillet: let the cast-iron pan heat before adding the medallions so the bacon and pork can brown rather than simply warm through.

Turn once the surface has browned: sear both sides for 3–4 minutes, then transfer the pan to the oven to finish cooking.

Checking the finish

Oven time: bake the browned medallions for 15–20 minutes at 200°C (400°F), as directed. The exact time can vary with the size of the portions and the pan.

Doneness: check the centre of a medallion with a food thermometer; pork should reach 63°C (145°F), followed by a three-minute rest.

How to serve them

As a main: pair the medallions with vegetables and a potato or grain side to make a more complete plate.

As an appetiser: serve smaller portions on a platter, with the toothpicks removed and chopped parsley scattered over the top.

Recipe notes & tips

• Cut the tenderloin into evenly sized portions so the medallions cook at a similar pace.
• Cook the bacon only until about half-done so it remains easy to wrap.
• Secure each bacon strip with a toothpick before searing.
• Use oven gloves when moving the hot cast-iron skillet from hob to oven.
• Remove all toothpicks before serving.

Variations

• Add herbs: mix a little dried thyme into the spice rub.
• Dial up the heat: add a pinch of cayenne to the seasoning.
• Use maple sugar: swap it for the brown sugar for a different sweet note.
• Serve with sauce: offer a mustard-based sauce on the side.
• Make appetiser portions: cut the tenderloin into smaller medallions and adjust cooking time to suit their size.

Common mistakes to avoid

• Cutting before seasoning: rub the spice mixture over the whole tenderloin first, as directed.
• Bacon cooked too far: stop when it is about half-cooked so it can still wrap around the pork.
• A cool skillet: heat the cast-iron pan before adding the medallions to encourage browning.
• Crowding the pan: leave room around the medallions so they can brown; sear in batches if needed.
• Skipping the temperature check: check the centre of the pork rather than relying on appearance alone.

How to store

Refrigerate leftovers in a covered container within two hours and use within 3–4 days. Reheat until piping hot, either in the oven or in a covered pan; the bacon may soften during storage.

Frequently asked questions