Juicy Bacon-Wrapped Pork Medallions
Servings: 4 portions
Calories: 304kcal
Melt-in-your-mouth pan-seared bacon-wrapped pork medallions infused with English mustard, fresh thyme, and foaming butter. Ready in under 25 minutes with crisp bacon edges and a guaranteed juicy center.
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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
Calories: 304kcal | Carbohydrates: 2g | Protein: 36g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 1149mg | Potassium: 682mg | Fiber: 0.4g | Sugar: 0.04g | Vitamin A: 154IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 2mg
