Bacon Wrapped Pork Medallions

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

Bacon Wrapped Pork Medallions are an impressive 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.

MY OTHER RECIPES
 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 1/2 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 (1/2 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.
5
5 / 5 ()
Did you make this recipe?

Bacon Wrapped Pork Medallions

Bacon Wrapped Pork Medallions are an impressive dinner option for your regular weeknight rotation that’s impressive enough to serve at your fanciest party.

Ingredients:

  • 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

Directions:

  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.
All images and text ©

Made this recipe?

Show me what you made on Instagram or Facebook and tag me at @DinnerthenDessert or hashtag it at #dinnerthendessert.

Bacon Wrapped Pork Tenderloin
Bacon Wrapped Pork Tenderloin cut into medallions

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.