Bacon Wrapped Pork Medallions

Ingredients

• 680 gpork tenderloin, silverskin and visible fat removed
• 4 slicesbacon, one slice per medallion
• 60 ml (¼ cup)Montreal steak spice or another steak spice mix
• 1 clovegarlic, finely minced
• 30 ml (2 tablespoons)butter, at room temperature
• 75 ml (⅓ cup)crumbled feta cheese
• 30 ml (2 tablespoons)sour cream, or 30 ml Greek yoghurt or 15 ml double cream
• 15 ml (1 tablespoon)fresh parsley, chopped

Instructions

1. 1

   Heat the cooker

   For the oven method, preheat the oven to 220°C. For the barbecue, heat the grill to about 200°C.

2. 2

   Part-cook bacon

   Layer the bacon between paper towels and microwave for about 1½ minutes, or cook it briefly in a frying pan until some of the fat begins to render. Leave it to cool for 5–10 minutes.

3. 3

   Cut and wrap

   Remove the silverskin and any visible fat from the tenderloin, then cut it into medallions about as thick as the bacon. You can lay a bacon strip against the tenderloin as a guide. Wrap each piece in bacon and secure the overlap with a skewer, pushing it through the bacon and slightly into the pork.

4. 4

   Coat with spice

   Tip some steak spice onto a plate. Press both sides of each medallion into the spice to coat.

5. 5

   Barbecue the pork

   For the barbecue method, grill the medallions until their internal temperature reaches 60°C. Set them aside to rest for 5 minutes.

6. 6

   Bake the pork

   For the oven method, arrange the medallions in an oven-safe frying pan or baking dish and cook in the preheated 220°C oven for 30–35 minutes. Turn them once, about halfway through, and cook until their internal temperature reaches 60°C. Remove from the oven and leave to rest for a few minutes before serving.

7. 7

   Mix feta topping

   While the pork cooks, combine the garlic, butter, feta, sour cream and parsley in a small bowl, if making the topping. Mash them together with a fork at first, then stir well. Set aside, or cover and refrigerate if preparing ahead; take it out of the fridge 15–20 minutes before serving.

8. 8

   Serve the medallions

   Remove the skewers. Serve the pork with a dollop of feta topping, if using.

What are bacon-wrapped pork medallions?

A pork medallion is a thick slice cut from the tenderloin, a lean, tender cut of pork. Wrapping each piece in bacon adds savoury flavour and helps keep the outside moist as it cooks.

This American-style version gets its peppery, savoury coating from steak spice, with a feta, garlic and parsley topping as an optional finishing touch. The pieces are cooked on a barbecue or in the oven, so the method can suit the weather and kitchen setup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 388 calories, 40g protein, 1g carbs, 24g fat.

Most of the protein comes from the pork, while the bacon, butter and feta contribute much of the fat. The pork and bacon provide little carbohydrate, so pair a serving with vegetables and a potato or grain side for a more balanced plate.

Choosing the pork and bacon

Tenderloin: Remove the silverskin and visible fat before slicing so the medallions cook evenly. Cut the pieces about as thick as a bacon slice, using a strip as a guide if helpful.

Bacon: Briefly part-cook the slices before wrapping. This gives the bacon a head start, since it can take longer to cook than the pork medallions.

Getting the spice coating to stick

Steak spice: Pour some onto a plate, then press both sides of each medallion into it. A plate makes it easier to coat the flat surfaces evenly.

Wrapping: Place the bacon seam against the pork and secure it with a skewer through the overlap. This helps the wrap stay in place while the medallions cook.

Checking doneness

Temperature: The recipe’s cue is an internal temperature of 60°C, checked in the centre of a medallion. If using the oven, turn the pieces once about halfway through the 30–35 minutes.

Resting: Rest the barbecue-cooked medallions for 5 minutes and give the oven-cooked ones a few minutes before serving. Remove the skewers before bringing them to the table.

Making the feta topping

Texture: Mash the room-temperature butter with the feta, garlic, sour cream and parsley using a fork, then stir until combined. The result is a soft, savoury topping to spoon over the pork.

Timing: Make it while the medallions cook, or prepare it ahead and refrigerate it. If chilled, take it out 15–20 minutes before serving.

Barbecue or oven?

Barbecue: Heat the grill to about 200°C and cook the medallions until they reach the recipe’s stated internal temperature. The method gives you a way to cook the dish outside.

Oven: Bake in an oven-safe pan or dish at 220°C for 30–35 minutes, turning once halfway through, until the same internal temperature is reached. Use whichever method works best for your meal.

What to serve alongside

Vegetables: Pair the medallions with green beans, broccoli or a leafy salad to add freshness and colour to the plate.

Something substantial: Potatoes or another grain-based side can make the meal more filling. Add the feta topping at the table so each person can choose how much to use.

Recipe notes & tips

• Use a bacon strip as a guide to cut medallions of similar thickness.
• Let the bacon cool before wrapping it around the pork.
• Secure each bacon overlap with a skewer before coating the medallions.
• Check the internal temperature in the centre of a medallion.
• Take the feta topping out of the fridge 15–20 minutes before serving if you made it ahead.

Variations

• Use Greek yoghurt: Replace the sour cream with 30 ml Greek yoghurt in the feta topping.
• Use double cream: Replace the sour cream with 15 ml double cream.
• Choose another steak spice: Use a different steak spice mix in place of Montreal steak spice.
• Skip the topping: Serve the seasoned, bacon-wrapped medallions without the feta mixture.
• Cook outdoors: Use the barbecue method when you would rather not heat the oven.

Common mistakes to avoid

• Cutting uneven medallions: Use the bacon as a guide so the pieces are a similar thickness.
• Wrapping cold, stiff bacon: Briefly part-cook it, then let it cool for 5–10 minutes before wrapping.
• Loose bacon overlap: Secure the join with a skewer pushed through the bacon and slightly into the pork.
• Skipping the turn in the oven: Turn the medallions once about halfway through the 30–35-minute cooking time.
• Serving straight from the heat: Rest the pork as directed, then remove the skewers before serving.

How to store

Refrigerate leftover pork in a covered container and use within 3 days. Reheat gently in the oven or microwave until hot throughout; store leftover feta topping separately and use within 3 days.

Frequently asked questions