Bacon-Wrapped Pork Medallions wrap a whole pork tenderloin in strips of smoky bacon, slice it into pinwheels, and roast them in a garlic-herb butter until the edges crisp. The medallions sear first for a golden crust, then finish in the oven to a juicy 145°F. At 53.5 g of protein and just 1 g of carbs per serving, this is a centerpiece that earns its place on the table.
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 (15 ml) garlic powder
• 1 tsp seasoned salt
• 3 tbsp (45 ml) 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.
Pro Tips
- Par-cook the bacon only 6-7 minutes — if it gets too crispy, it will be difficult to wrap around the tenderloin and may burn in the oven.
- Always use an instant-read thermometer and pull the medallions when the internal temperature reaches 145°F / 63°C; that's the line between juicy and dry.
- Let the medallions rest for 5 minutes before removing the toothpicks and serving — this keeps them incredibly juicy.
- Customize the herb rub: smoked paprika adds smokiness, onion powder adds depth, and a pinch of cayenne brings 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 for the pork.
Frequently Asked Questions
How do I keep the pork medallions from drying out?
Pull them at 145°F / 63°C internal temperature and let them rest 5 minutes before serving. The bacon wrapping adds insurance by basting the meat as it roasts.
Why do I only partially cook the bacon first?
Bacon that's still pliable wraps tightly around the tenderloin and crisps in the oven. Fully cooked bacon would crack when wrapped and could burn before the pork is done.
Is this dish keto-friendly?
Very much so: each serving has about 1 g of carbs with 53.5 g of protein and 26.6 g of fat. The herb rub is simply oregano, basil, garlic powder, and seasoned salt.
Can I change up the seasoning?
Yes — the rub takes well to smoked paprika, onion powder, or a pinch of cayenne. Whatever blend you choose, coat all sides of each medallion generously before searing.
Recipe card below.
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Bacon-Wrapped Pork Medallions
Ingredients
Method
- Preheat & Prep: Set your oven to 400°F (200°C).
- 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.
- 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.
- Create Herb Rub: In a small bowl, combine the oregano, basil, garlic powder, and seasoned salt.
- Season the Pork: Generously coat all sides of each pork medallion with the herb mixture.
- 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.
- 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).
- 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!
- 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.
- 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.
