Bacon Wrapped Pork Medallions are an Easy enough dinner option for your regular weeknight rotation that’s impressive enough to serve at your fanciest party.
Bacon Wrapped Pork Medallions
Pork medallions are an easy and impressive dinner option that’s also inexpensive! A single pork tenderloin can be cut into 10-12 medallions, which when wrapped in bacon make enough to serve four people.
With so few ingredients it’s all about ingredient quality with this recipe. Use thick cut bacon, kosher salt and coarse ground black pepper for the best results.
I’ve tested this recipe multiple times with different cooking methods and the most successful method includes par-cooking the bacon halfway before wrapping the pork.
The easiest way to cook the pork is to cook the bacon halfway then wrap each medallion and secure with a toothpick. If you’d prefer to cook the tenderloin as one piece you can wrap the bacon around the entire roast then slice once fully cooked.
Most importantly, season the pork before wrapping in addition to seasoning the bacon on the exterior. By the time the medallions are done cooking, the bacon will have finished cooking and browning.
- Rosemary: Rosemary and pork are natural together, use ½ teaspoon finely chopped rosemary.
- Sage: Sage and pork stuffing is a favorite of ours, so we love to also dried rubbed sage to this recipe sometimes (½ teaspoon).
- Garlic and Thyme: 2 cloves garlic, minced and 1 teaspoon fresh thyme rubbed on the pork before wrapping in bacon.
How do you cook pork medallions in the oven:
What temperature to cook pork medallions:
How long do you cook pork tenderloin wrapped in bacon:
- 1 pork tenderloin , cut into 8-10 2" portions
- 8-10 slices thick cut bacon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- Preheat the oven to 400 degrees.
- Cook the bacon strips until half-cooked.
- Wrap the medallions with a piece of bacon and secure it with a toothpick.
- Add to a hot cast iron skillet (heated on the stovetop on high heat).
- Spoon over a bit of bacon fat onto each medallion.
- Bake in the oven for 15-20 minutes.
- Remove toothpicks before serving.