Smoky Bacon-Wrapped Pork Medallions
Smoky Bacon Wrapped Pork Medallions feature thick pieces of pork tenderloin wrapped in smoky bacon with a slightly sweet smoky seasoning.
Servings: 4
Calories: 276kcal
Ingredients
- 4 strips bacon
- 1 Tablespoon brown sugar
- 1 Tablespoon olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt or MSG-salt
- 2 cloves garlic minced
- 1/2 teaspoon freshly ground black pepper
- 1 pound pork tenderloin see note
Instructions
- Move oven rack to the middle position and heat the oven to 400°F.
- Heat a large oven-safe skillet over medium-high heat. Lay out the strips of bacon in the skillet. Cook the bacon for 2-3 minutes, then flip. Cook for an additional 2 minutes on the second side, until the bacon is partially cooked and the fat has started to render. Remove the bacon from the skillet and turn off the heat.
- Measure out 1 Tablespoon of bacon fat from the pan, and add it to a small bowl (if your bacon is very lean and you don't have enough, add olive oil to make up the difference). Leave the rest of the fat in the pan.
- Add 1 Tablespoon brown sugar, 1 Tablespoon olive oil, 2 teaspoons smoked paprika, 1 teaspoon kosher salt, the minced garlic, and 1/2 teaspoon freshly ground black pepper to the bowl with the bacon fat. Stir to combine.
- Pat the pork tenderloin dry and remove any silver skin that is present. Rub 1/2 to 2/3 of the smoked paprika mixture all over the pork tenderloin.
- Lay out the 4 strips of partially cooked bacon horizontally on a large cutting board. Place the seasoned pork tenderloin vertically over the strips of bacon. Wrap the strips around the tenderloin, ensuring that the strips are evenly spaced. Secure the strips of bacon with toothpicks.
- Using a large, sharp knife, cut the pork tenderloin between the bacon slices, to make 4 thick medallions. Rub the remaining paprika mixture over the cut edges of the pork medallions.
- Return the skillet (containing the remaining bacon fat) to medium-high heat. Place the pork medallions, cut sides down, in the skillet. Cook for 3-4 minutes, until the bottom is well browned. Flip the pork medallions over, and cook for an additional 2-3 minutes until browned on the second side.
- Transfer the skillet to the oven and cook until the center of the thickest piece of pork measures 145-155°F, about 8-10 minutes. Note that if some pieces are significantly smaller/thinner than others, you may want to remove them before the larger pieces are done to prevent them from overcooking.
- Transfer the medallions to a plate and tent lightly with foil for 5 minutes to rest before serving. Remove toothpicks, and serve with potatoes or grains, and/or cooked vegetables or a green salad to make a complete meal.
Notes
Pork tenderloins are, on average, around 1 pound (454 grams). Don't worry if yours is slightly larger (or smaller) than this. There is no need to purchase one that is exactly 1 pound, or cut it down if it is larger. However, if your tenderloin is significantly larger than 1 pound (say 20 ounces or larger), I would recommend cutting it into 5 pieces instead of 4 and adding an extra strip of bacon to wrap the extra piece.
Nutrition
Calories: 276kcal | Carbohydrates: 4g | Protein: 26g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 788mg | Potassium: 525mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 504IU | Vitamin C: 0.5mg | Calcium: 17mg | Iron: 2mg
