Get ready for a recipe that looks like it came from a five-star restaurant but is secretly one of the easiest, most impressive dishes you can make at home! We’re talking about succulent pork tenderloin, seasoned to perfection with a savory herb rub, then wrapped in sizzling, smoky bacon. Each bite is a perfect harmony of tender meat and crispy, salty bacon. Whether you’re hosting a dinner party or just want to treat yourself to something special, these Bacon-Wrapped Pork Medallions are an absolute showstopper. Let’s get cooking!
Ingredients
• 8 bacon slices
• 32 oz / 907 g pork tenderloin
• 1 tsp dried oregano, crushed
• 1 tsp dried basil, crushed
• 1 tbsp garlic powder
• 1 tsp seasoned salt
• 3 tbsp butter
Instructions
1. Preheat & Prep: Set your oven to 400°F (200°C).
2. Par-Cook Bacon: In a large oven-safe skillet over medium-high heat, cook the bacon for 6-7 minutes until it’s partially cooked but still pliable. Transfer to a paper towel-lined plate to drain.
3. Wrap & Slice: Wrap the pork tenderloin with the bacon slices, securing each with a toothpick. Slice the tenderloin between each bacon strip to create individual medallions.
4. Create Herb Rub: In a small bowl, combine the oregano, basil, garlic powder, and seasoned salt.
5. Season the Pork: Generously coat all sides of each pork medallion with the herb mixture.
6. Sear the Medallions: Wipe out the skillet. Melt the butter over medium-high heat. Add the pork medallions and sear for 4 minutes per side until beautifully browned.
7. Roast in Oven: Transfer the entire skillet to the preheated oven. Roast for 17-20 minutes, or until the pork’s internal temperature reaches 145°F (63°C).
8. Rest & Serve: Carefully remove the skillet from the oven. Let the medallions rest for 5 minutes before removing the toothpicks and serving. This keeps them incredibly juicy!
Nutritional Information
• Nutrition Information (Per Serving)
• Calories: 471
• Carbohydrates: 1.0 g
• Protein: 53.5 g
• Fat: 26.6 g
• Sugar: 0.1 g
• Sodium: 1100 mg
• Fiber: 0.2 g
Pro Tips
• For perfectly cooked, juicy pork, always use an instant-read thermometer. Pull the medallions from the oven when they reach an internal temperature of 145°F (63°C).
• Don’t overcook the bacon in the first step. If it gets too crispy, it will be difficult to wrap around the tenderloin and may burn in the oven.
• Customize your herb rub. Feel free to add smoked paprika for a smoky flavor, onion powder for depth, or a pinch of cayenne for a little heat.
• After searing, deglaze the pan with a splash of white wine or chicken broth before roasting to create a simple, flavorful pan sauce to serve alongside the pork.
FAQ
Q: What internal temperature should pork medallions be cooked to
A: For perfectly cooked and juicy pork, use an instant-read thermometer. The medallions are done when their internal temperature reaches 145°F (63°C). Be sure to let them rest for 5 minutes before serving.
Q: Why do I need to par-cook the bacon before wrapping the pork
A: Par-cooking the bacon until it is partially cooked but still pliable is a crucial step. It ensures the bacon becomes perfectly crispy in the oven without burning and makes it flexible enough to wrap around the tenderloin without breaking.
Q: Can I use a different seasoning blend on the pork
A: Yes, you can easily customize the herb rub. For different flavor profiles, try adding smoked paprika for smokiness, onion powder for more depth, or a pinch of cayenne pepper for a little heat.
Q: What is the best way to get a good sear on the medallions
A: For a beautiful brown crust, make sure your oven-safe skillet and butter are hot before adding the pork. Sear the medallions over medium-high heat for 4 minutes per side without moving them too much.
