Bacon Wrapped Pork Medallions

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.

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Bacon Wrapped Pork Medallions

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.
Yield 4 Servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder


  • 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.


Calories: 845kcal | Carbohydrates: 1g | Protein: 103g | Fat: 45g | Saturated Fat: 15g | Cholesterol: 342mg | Sodium: 1003mg | Potassium: 1925mg | Vitamin A: 25IU | Calcium: 31mg | Iron: 4.7mg
Keyword: Bacon Wrapped Pork Medallions
Bacon Wrapped Pork Tenderloin
Bacon Wrapped Pork Tenderloin cut into medallions

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. 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.
      This recipe doesn’t use a skillet? Was it a different recipe you were looking at perhaps? Sorry for the confusion.

  1. You people are making this way too complicated. I bought my medallions at Costco, already wrapped in bacon, placed them in my toaster oven, baked at 400* for 20 minutes until slightly pink in center and/or correct temperature for pork, served and ate. Tender and delicious!

    1. Hello Laura, something like this sounds interesting. Of course, you can but you would have to recheck for temperature and time.

      1. I can buy these at my local Kwik Trip. They all read have bacon secured to them. I’m not gonna take it off and cook the bacon. After many try’s. I learned. Season with what you like. Put some barbecue sauce or your favorite steak sauce and spread it it on the bacon. Pan fry it for a couple mins on each side and put it in the oven at 400 and bake for 10to 15 minutes. Tent withe aluminum foil for 5mine or more. Enjoy.

        1. I made the Kwik Trip bacon pork medallions. I used my cast iron skillet. Sprayed with olive oil spray and heated to high. Added the medallions and seasoned with Tastefully Simple steak seasoning. Seared both flat sides and browned the round edges/bacon a bit. Put a pat of butter on top of each medallion and cooked in the skillet in oven at 400 for 20 min. Perfection! Juicy inside and tasty! Only thing I would do different is toothpick the bacon in place on the medallions.

  2. 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.

    2. I couldn’t partially cook the bacon because the strips were too short, but I turned the medallions on the sides for a few minutes and that created enough fat to brown the medallions for about 4” per side. I seasoned and baked according to directions and they were moist and fabulous. My husband, who is usually in charge of cooking the meat said I did a great job cooking it. Thank you!

    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. Yeah, watch out for those pork tornedos, smaller sibling to the pork tornado. Thanks, Norman, for your imput (misspelled so you can read it properly), but uh, just shhhh.

  3. 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.”

  4. 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!

  5. Swooning over these pork medallions! Perfect for a special occasion dinner or dinner party!

    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!