Let's show you how to make these tasty bacon-wrapped pork medallions to impress your guests or family. They are so tender and flavourful that they melt in your mouth. It's a savoury and satisfying dish perfect for any occasion, whether cooking for your family or hosting a dinner party with friends.
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Why We Love This Recipe:
This bacon-wrapped pork medallions recipe is a crowd-pleaser for many reasons. First and foremost, it's incredibly delicious. The pork is tender and juicy, while the bacon adds a smoky and salty flavour that pairs perfectly with any sauce. Plus, it's a simple recipe that only requires a little prep work or cooking time.
In addition to being tasty, this recipe is also a great source of protein. Pork is a lean meat rich in essential vitamins and minerals, including iron, zinc, and vitamin B12. It's also a good source of protein, with each medallion providing about 25 grams of protein.
Another reason we love this recipe is that it's versatile. You can serve it with various sides, including roasted vegetables, mashed potatoes, or a simple salad. Plus, it's a dish that works well for any occasion, whether hosting a casual dinner party or celebrating a special occasion.
I will cut the pork medallions from the tenderloin, the pig's most tender and least fatty part. It would be best if you fried the medallions for a very short time, a maximum of 3-4 minutes on each side; otherwise, they will become hard and gummy, and the dish will fail.
That's why this is an easy recipe, which cooks quickly, but at the same time, you will get a dish you can serve at any special dinner.
Few Ingredients
This recipe is so easy that it only needs three ingredients, tenderloin, bacon and mustard. Depending on the thickness of the medallions, you will get 3-4 large portions from these ingredients. But let's take them in turn.
We need a pork tenderloin of about 500 g, from which I can cut 10-12 slices, depending on their thickness. I will wrap the tenderloin in strips of smoked bacon, about 200 g after I coat it with two teaspoons of English mustard.
I season the medallions with a teaspoon of sea salt and freshly ground black pepper. While frying them, I will add five sprigs of thyme and a tablespoon of butter.
How to Make the Bacon-Wrapped Pork Medallions
Prepare the Tenderloin
I will show you how simple it is to prepare pork medallions. First, coat the tenderloin well with English mustard and season with half a teaspoon of freshly ground pepper. I roll it massed on a chopper so that the mustard and pepper reach everywhere.
I did not add salt now because the mustard is already quite salty.
On another wooden chopper, I unfolded the bacon slices, placing them next to each other, so they were about the size of the tenderloin.
Place the tenderloin on these bacon slices, ensuring it is in the middle.
Fold the bacon slices one by one over the tenderloin so that it covers it completely. Besides adding flavour, the mustard on the tenderloin acts as a glue for the bacon and helps prevent it from falling apart.
To ensure even more that the bacon doesn't come off, I will catch them where the ends meet, with half a toothpick each, placed at uniform distances as the slices will be.
Now, I will slice the tenderloin with a sharp knife, cutting slices of the desired thickness between these toothpicks, about 2-2.5cm (1 inch).
Seasoning the Medallions
All that remains is to season the obtained pork medallions with sea salt and freshly ground pepper, but only a little, on each side, taking care that the bacon is also a little salty.
Frying the Medallions
Heat a tablespoon and a half of sunflower (or olive) oil in a large frying pan where all the medallions fit. When the oil is hot, fry the medallions for three minutes on one side.
Turn the medallions and fry for another three minutes. Now I add the sprigs of thyme and the butter, which after will melt, I will baste the meat.
Be careful not to cook them too long because the meat will harden and become gummy. After the meat is ready, I take it out on a plate and let it sit for five to six minutes to become juicy and tender.
That was all; I showed you how easy it is to make my bacon-wrapped pork medallions recipe, and it's ready to be served to the family.
F.A.Q.
It depends on the thickness of the medallions; as I cut them 4 cm (1.5 inches), they need 3-4 minutes on each side and the thinnest ones of 1.5-2 cm (0.5-1 inches) about 1-1.5 minutes on each side.
This usually happens when you overcook them, exceeding the cooking time by a few minutes, and they will dry out and become tough and gummy.
Serving the Dish
I served these tender pork medallions with parsley potatoes and pickled cucumbers, an absolute delight. They can also do with mashed potatoes, French fries, rice, or even creamed spinach.
If you want to prepare these bacon-wrapped pork medallions, it means that you like pork and its dishes. I recommend a few more from my blog, such as:
- Eggplant With Minced Pork
- Honey Glazed Pork Ribs
- Cheesy Pork Chops
- Pork Steak in an Air Fryer
- Pork and Sauerkraut Goulash
- Fried Pork Liver Recipe
- Slow-Cooked Pork Shoulder in the Oven
- Braised Pork Knuckle Recipe
- Creamy Pork Stew Recipe
- Easy Oven Baked Pork Steak Recipe
- Fried Breaded Pork Chops Recipe
- Pasta With Pork Mince Mushrooms and Double Cream
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Juicy Bacon-Wrapped Pork Medallions
Equipment
- 1 Cast-iron frying pan or large skillet (at least 28 cm / 11 inches)
- 2 Chopping boards
- 1 Sharp Chef's Knife or slicing knife
- 5-6 Wooden toothpicks broken in half
- 1 Instant-read digital meat thermometer
Ingredients
- 500 g pork tenderloin trimmed of silverskin
- 200 g smoked bacon strips, thin cut
- 2 teaspoon English mustard or Dijon mustard
- 1 teaspoon sea salt fine
- 1 teaspoon ground pepper freshly ground
- 1.5 tablespoon sunflower oil or olive oil
- 5 sprigs thyme fresh
- 1 tablespoon butter unsalted
Instructions
- Trim and Season the Pork: Pat the pork tenderloin dry using paper towels. Slide a sharp paring knife under the white silverskin connective tissue and trim it off cleanly. Rub the entire tenderloin evenly with 2 teaspoons of English mustard and season with ½ teaspoon of freshly ground black pepper.
- Wrap in Smoked Bacon: Lay the smoked bacon rashers side by side on a clean chopping board, slightly overlapping them to match the length of the tenderloin. Place the seasoned tenderloin horizontally across the center of the bacon sheet. Fold the bacon strips snugly over the tenderloin one by one so the fillet is fully wrapped.
- Secure and Slice: Insert halved wooden toothpicks along the seam where the bacon ends overlap at 2 to 2.5 cm (1 inch) intervals. Using a sharp chef's knife, cut between each toothpick into individual medallions. Lightly season both exposed cut sides of each medallion with sea salt and the remaining black pepper.
- Sear in the Skillet: Heat 1.5 tablespoons of sunflower oil in a large skillet over medium-high heat until shimmering hot. Arrange the medallions in a single layer with space between each piece. Fry undisturbed for 3 minutes until the bacon edges render and the bottom develops a golden-brown crust.
- Flip and Butter-Baste (Arrosé): Flip the medallions onto the second side. Immediately add 1 tablespoon of unsalted butter and 5 sprigs of fresh thyme to the skillet. Tilt the pan slightly and spoon the foaming herb butter over the medallions continuously for another 3 minutes. Pull the medallions from the pan when an instant-read thermometer reads 140°F (60°C) in the center.
- Rest and Serve: Transfer the medallions to a warm plate, tent loosely with foil, and let rest for 5 to 6 minutes (carryover heat will bring the internal temperature to 145°F / 63°C). Remove all toothpicks before serving with warm parsley potatoes and pickles.
Video
Notes
- Target Temperature: Cook to an internal temperature of 140°F (60°C) in the pan, then rest up to 145°F (63°C). A light blush of pink in the center guarantees juiciness and is completely safe.
- Bacon Choice: Always select thin-cut streaky bacon. Thick-cut bacon takes twice as long to render and crisp up, which risks overcooking the delicate pork tenderloin center.
- Safety Reminder: Remember to pull out the wooden half-toothpicks right after resting and before plating.
Nutrition
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