Bacon Wrapped Pork Medallions

Course: Dinner, Main Course

Cuisine: International

Diet: Gluten Free, Low Lactose

Keyword: bacon-wrapped pork medallion recipe, bacon-wrapped pork medallions, pork medalions recipe, pork medallions

Prep Time: 13

Cook Time: 6

Resting time: 6

Total Time: 25

Servings: portions

Calories: 281kcal

Author: Timea

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.

Print Recipe

Metrics - US Customary

Equipment

1 Frying Pan
2 chopping board

Ingredients

500 g pork tenderloin
200 g smoked bacon strips
2 teaspoon English mustard
1 teaspoon sea salt kosher
1 teaspoon ground pepper freshly ground
5 sprigs thyme fresh
1 tablespoon butter unsalted
1.5 tablespoon 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.

Video

Notes

Be careful not to cook the medallions too long because the meat will harden and become gummy.

Nutrition