Bacon Wrapped Pork Medallions

Bacon wrapped pork tenderloin medallions, coated with steak spice and topped with an optional feta topping. Cook on the BBQ or completely in the oven. Easy enough for any night, and special enough for company!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1For oven method, pre-heat oven to 425F. For BBQ method, heat grill to about 400F.
2. 2Pre-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. 3Remove 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. 4Pour some of the steak spice onto a plate. Dip both sides of the pork in steak spice by pressing down into the spice.
5. 5For the BBQ: Grill on the BBQ until internal temperature of 140F internal temperature. Set aside to rest for 5 minutes.
6. 6For 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. 7For 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. 8Remove skewers from meat. Serve with a dollop of feta topping on top of pork medallions.