Bacon Wrapped Pork Medallions

4 Servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Bacon Wrapped Pork Medallions are a delicious option for your regular weeknight rotation and impressive enough to serve at your next party!

Delight your taste buds with these savory and delicious Pork Dishes that are perfect for special occasions or everyday dinners. Explore similar recipes like Bacon Wrapped Pork Tenderloin, the incredible Stuffed Pork Tenderloin, and savory Brown Sugar Garlic Oven Baked Pork Chops.

Roasted Pork Tenderloin Medallions Wrapped in Bacon is a delicious and mouthwatering recipe that combines the tenderness of pork tenderloin with the smoky and savory flavors of slices of bacon. The recipe is simple and easy to make, yet it delivers a stunning presentation and an explosion of flavors. The saltiness of the bacon slices perfectly complements the tender and juicy pork, creating a dish that will leave your taste buds craving more. With its unique combination of flavors and textures, this dish is perfect for special occasions or a fancy dinner at home.

With just a few simple ingredients and a straightforward cooking process, anyone can create this gourmet dish in their home kitchen. The bacon not only adds flavor but also helps to keep the pork tender and moist during cooking, ensuring a perfect result every time. A single pork tenderloin can be cut into 10-12 medallions, which when wrapped in bacon make enough to serve four people. You’ll need at least 12 slices of bacon, plus more for snacking. 

For an added touch of elegance, you can serve this scrumptious pork dish alongside some Garlic Butter Roasted Carrots. This side dish, featuring tangy glazed carrots, makes an excellent complement to the rich and savory flavors of the juicy Pork Tenderloin Medallions Wrapped in Bacon.

How to Make Bacon Wrapped Pork Medallions

Creating this gourmet pork in bacon dish at home is easier than you might think. With just a few ingredients and simple steps, you can have a delicious entrée that’s sure to impress your guests. Check it out!

  • Step One: Set the oven to preheat to 400 degrees.
  • Step Two: Partially cook your bacon slices in a skillet until they are half-done (not crispy).
  • Step Three: Coat the pork with salt and pepper then wrap it in bacon using a toothpick to hold it in place.
  • Step Four: In a preheated cast iron skillet, sear the bacon-wrapped medallions for approximately 4 minutes per side. The goal is to achieve medium doneness. 
  • Step Five: As the medallions sear, drizzle the melted bacon fat over each piece of meat.
  • Step Six: Transfer the medallions to the oven and bake for 15-20 minutes. Let the meat rest a few minutes before removing toothpicks and serving. Allowing it to sit for a few minutes before serving helps avoid dry meat since the juices redistribute throughout the tender meat, resulting in a more moist and flavorful outcome.

More Bacon Recipes

Frequently Asked Questions

How long should I cook the pork tenderloin medallions?

The pork tenderloin medallions should be cooked for 15-20 minutes in the oven at 400 degrees. The internal temperature of the pork should reach 145 degrees Fahrenheit before it’s considered safe to eat. Check the internal temp with a meat thermometer.

Can I use a thin cut of bacon?

Yes, you can use your preferred type of bacon in this recipe. Just keep in mind that thinner-cut bacon may require less cooking time to become fully cooked. To avoid making crispy bacon, just use a little less time on the skillet. 

Why use a cast iron skillet?

A Cast Iron Skillet is recommended for this recipe because it retains heat well and ensures even cooking for the sear. However, you can use a different heavy-bottomed skillet if you don’t have a cast iron one available.

What cuts of pork can I use for this recipe?

While pork tenderloin is ideal for this recipe due to its tenderness and flavor, you can substitute it with pork loin or boneless pork chops if necessary. Keep in mind that cooking times may vary depending on the thickness of the cut.

Key Ingredients in Bacon Wrapped Pork Medallions

This pork tenderloin recipe with bacon is simple yet delicious, thanks to its minimal ingredients that create a harmonious blend of flavors. You can easily find everything from your local grocery store. Check it out!

  • Pork Tenderloin: The star of this recipe, pork tenderloin is a lean, tender cut of meat that cooks quickly and stays moist when wrapped in bacon.
  • Bacon: Thick-cut bacon adds a smoky and savory element to the dish, enhancing the flavor of the pork and ensuring that it remains tender during cooking.

Can Bacon Wrapped Pork Medallions Be Made Ahead of Time?

Yes, you can prepare the pork tenderloin medallions ahead of time. Simply wrap the medallions with bacon and store them in an airtight container in the refrigerator for up to 24 hours before cooking. When you’re ready to cook, follow the steps outlined in the recipe.

How to Cut Pork Tenderloin into Medallions

Of all the cuts of meat, pork tenderloin is one of the most popular. Sometimes you can find a great deal on whole pork tenderloin to take home and slice. To cut a pork tenderloin and remove the silver skin (the tough connective tissue) follow these steps:

  • Step One: Place the tenderloin on a cutting board and trim excess fat.
  • Step Two: Slide your knife under one end of the silver skin, angling the blade away from the meat.
  • Step Three: Cut along the silver skin, holding it taut with your free hand, and remove it.
  • Step Four: Slice the tenderloin crosswise into even 2-inch thick medallions.

Alternative Cooking Methods for Bacon Wrapped Pork Medallions

While this recipe is specifically designed for oven-roasting, you can also cook the Pork Tenderloin Medallions Wrapped in Bacon using alternative methods, such as:

  • Grilling: Preheat your grill to medium-high heat and cook the bacon-wrapped medallions for 4-5 minutes per side, or until the internal temperature reaches 145 degrees F, a safe temperature. You can use aluminum foil to help keep the pork tenderloin moist but don’t only for the first part. The aluminum foil will steam the food and make the bacon soggy.
  • Air Fryer: Preheat your air fryer to 400 degrees Fahrenheit and cook the medallions for 10-12 minutes, flipping halfway through the cooking process.

Substitutions in Pork Tenderloin Medallions Wrapped in Bacon

  • Turkey Bacon: For a lighter option, you can substitute turkey bacon for the traditional pork bacon. Keep in mind that turkey bacon is less fatty and may not provide as much moisture to the pork during cooking.
  • Prosciutto: While a bit unorthodox, if you’re looking for a more gourmet option, you can substitute prosciutto for the bacon. This Italian cured ham will add a unique, salty flavor to the dish. It is very thin so there is no need to precook it. 

Variations on Bacon Wrapped Pork Medallions

This recipe is versatile and can be easily customized to suit your taste preferences or dietary needs. Try some of these options to add some variety. Check it out! 

  • Spice it up: Add a sprinkle of your favorite spice blend, such as Cajun seasoning or smoked paprika, to the pork before wrapping it in bacon for an extra kick of flavor. A teaspoon of cayenne pepper will give it some nice heat without being overbearing. 
  • Herb-infused: Mix chopped fresh herbs like rosemary, thyme, or sage into the salt and pepper seasoning for an aromatic twist on the classic recipe. Rosemary and pork are natural together, use ½ teaspoon finely chopped rosemary. Alternatively, Sage and Pork Stuffing is a crowd favorite, so you can add dried rubbed sage to this recipe (½ teaspoon). Finally, 2 cloves garlic, minced, and 1 teaspoon of fresh thyme rubbed on the pork before wrapping it in bacon adds tons of flavor!
  • Sweet’n’Tenderloins: Fry the slices of bacon with brown sugar before wrapping the tenderloin in bacon. 

More Pork Tenderloin Recipes

How to Store Bacon Wrapped Pork Medallions

  • Serve: The cooked pork medallions can be left at room temperature for up to 2 hours before needing refrigeration. Keep it covered when not being served. 
  • Store: Store leftover pork medallions in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them in a skillet over medium heat or in a preheated oven at 300 degrees Fahrenheit until heated through.
  • Freeze: If you have leftovers, you can freeze them for future use. Wrap each medallion individually in plastic wrap and store them in a freezer-safe airtight container or zip-top bag. Freeze for up to 2-3 months. To reheat, allow the medallions to thaw in the refrigerator overnight and follow the reheating instructions mentioned above.

Pin this recipe now to remember it later

Pin Recipe

Bacon Wrapped Pork Medallions

Bacon Wrapped Pork Medallions are a delicious option for your regular weeknight rotation and impressive enough to serve at your next 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.
  • Parook the bacon strips in a skillet until half-done (not crispy).
  • 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). Sear on each side for about 4 minutes.
  • Spoon the melted bacon fat over each medallion while it sears.
  • 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 Medallions Pin 1

Photos used in a previous version of this post.

Bacon Wrapped Pork Tenderloin
Bacon Wrapped Pork Tenderloin cut into medallions
Bacon Wrapped Pork Medallions in Cast Iron Skillet

Bacon Wrapped Pork 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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.


Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

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. 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!