Bacon Wrapped Pork Medallions

This post may contain affiliate links. Read my disclosure policy.

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
 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.

Bacon Wrapped Pork Medallions in Cast Iron Skillet

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.

 This recipe keeps things simple with just 4 ingredients (including the salt and pepper!) but you can certainly add in some fresh herbs and spices to mix things up as well:
  • 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:

Once wrapped in the half cooked bacon add the seasoned pork medallions to your cast iron skillet. No need to brown off the sides of the pork, just a spoonful of bacon fat spooned over the top of each medallion is enough to brown the pork.

What temperature to cook pork medallions:

To crisp the bacon and cook the pork medallions, the pork is cooked at 400 degrees. If cooking without bacon, the pork can be cooked at 350 degrees.

How long do you cook pork tenderloin wrapped in bacon:

The medallions are cut before being wrapped in bacon, but if cooking the pork tenderloin whole and wrapped in bacon, cook the bacon halfway before wrapping. Cook the pork in the oven for an additional 20-25 minutes at 375 degrees.
Tools Used in the making of this Bacon Wrapped Pork Medallions:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Pig Tail Flipper: I use this to flip bacon quickly, it’s easier than using tongs.



Bacon Wrapped Pork Medallions

5 from 5 votes
  • Yield: 4 Servings
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder

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.


  • 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


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 400 degrees.
  2. Cook the bacon strips until half-cooked.
  3. Wrap the medallions with a piece of bacon and secure it with a toothpick.
  4. Add to a hot cast iron skillet (heated on the stovetop on high heat).
  5. Spoon over a bit of bacon fat onto each medallion.
  6. Bake in the oven for 15-20 minutes.

  7. Remove toothpicks before serving.

Nutrition Information

Yield: 4 Servings, Amount per serving: 845 calories, Calories: 845g, Carbohydrates: 1g, Protein: 103g, Fat: 45g, Saturated Fat: 15g, Cholesterol: 342mg, Sodium: 1003mg, Potassium: 1925mg, Vitamin A: 25g, Calcium: 31g, Iron: 4.7g

All images and text © for Dinner, then Dessert.

Keyword: Bacon Wrapped Pork Medallions
Bacon Wrapped Pork Tenderloin
Bacon Wrapped Pork Tenderloin cut into medallions

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Pre-cooking the bacon will shrink it to the point that you won’t be able to wrap it around the medallions. Pork tenderloin is somewhat a dry meat. Maybe pre-frying each round in the skillet, then adding water and cooking it like a pork chop would make it more moist.

    1. When we have leftover steak or meat, these medallions included, we chop them the next morning and mix with any leftover potatoes (even french fries). Add chopped onion, pico de gallo, and make breakfast hash. Make poached or fried eggs to top it. Great for serving overnight guests.

    1. In all the times I’ve made this, I’ve yet to need a chainsaw but I’m sure my hubs would love the chance to wield one. Too bad the pork is tender enough to not need it.

  2. The instructions do not say how long to leave the medallions in the cast iron skillet before moving them to the oven. How long do you leave the medallions in the skillet and do you turn them?

      1. What if I don’t cut them before? Do I still cook them on the stovetop first? Im doing dinner for 21 so doing it individually doesn’t work as well. Also, I know longer in the oven, but 350 right and not the 400 degrees

        1. You can cut them and still cook them in the oven. No need to sear them individually. I would recommend that for the full effect.

          Here are the instructions: “Once wrapped in the half cooked bacon add the seasoned pork medallions to your cast iron skillet. No need to brown off the sides of the pork, just a spoonful of bacon fat spooned over the top of each medallion is enough to brown the pork.”

  3. This is a delicious crowd pleaser for 1/3 the cost of beef filets. I crank things up a notch inserting slices of fresh jalapeños (no seeds) and sliding them between the bacon and edge of tenderloin. I also cut an X 3/4 of the way through the top of filet and fill with blue cheese or another soft cheese I have on hand. This can be prepared and refrigerated before guests arrive, remove to bring to room temp, then bake!

    1. Thank you so much!

      I would recommend my Morton’s Steakhouse Creamed Spinach Copycat Recipe or roasted vegetables. Either would be fantastic with these. Enjoy!