Let’s show you how to make these tasty bacon-wrapped pork medallions to impress your guests or family. They are so tender and flavorful 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.
Table of Contents
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.
I 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 smear it with two teaspoons of English mustard.
I will season the medallions with a teaspoon of sea salt and freshly ground black pepper, and 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, rub the tenderloin well with English mustard and season with half a teaspoon of freshly ground pepper, and 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.
How long does it take to cook pork medallions?
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.
Why are my pork medallions tough?
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
- 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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Bacon Wrapped Pork Medallions
Equipment
- 2 chopping board
Ingredients
- 500 g pork tenderloin
- 200 g smoked bacon strips
- 2 tsp English mustard
- 1 tsp sea salt kosher
- 1 tsp ground pepper freshly ground
- 5 sprigs thyme fresh
- 1 tbsp butter unsalted
- 1.5 tbsp sunflower oil or olive oil
Instructions
- Rub the tenderloin well with English mustard and season with half a teaspoon of freshly ground pepper.
- Unfold the bacon slices, placing them next to each other on the chopping board, so they are 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.
- Catch the bacon slices where the ends meet, with half a toothpick each, placed at uniform distances as the slices will be.
- Slice the tenderloin with a sharp knife, cutting slices of the desired thickness between these toothpicks, about 2-2.5cm (1 inch).
- Season the obtained pork medallions with sea salt and freshly ground pepper.
- Heat the sunflower oil in a large frying pan and fry the medallions for three minutes on one side.
- Turn the medallions and fry for another three minutes adding the sprigs of thyme and the butter. After the butter melts, baste the meat.
- After the medallions are ready, I take them out on a plate and let them rest for five to six minutes.
- We served these tender pork medallions with parsley potatoes and pickled cucumbers or mashed potatoes, french fries, rice, or even creamed spinach.