The Money $Shot ... This exquisitely tender, moist bacon wrapped pork tenderloin was as good if not better than the dish the DW enjoyed in Las Vegas. This time I chose to taste and enjoy the pork medallion's full pork flavor without using a sauce but I can see serving it with a sauce in the future. I'm still awed at how tender and delicious this turned out to be. Served it with a side of my Daughter-in-law's macaroni salad and a little green salad. Oddly enough this is the first time I have ever made macaroni salad ...
A while back the DW and I were eating out in a Las Vegas restaurant and she ordered the Pork Medallions with some sort of sauce. It was a stunning dish and I was amazed how tender and moist the Medallions were. So I made it my goal to learn more about Pork Medallions. After reviewing countless pork medallion recipes online I came up with this easy version which involves bacon. After all, everything tastes better with bacon.
First let me say that Pork Medallions are formed by slicing Pork Tenderloins. Having smoked, baked, and roasted pork tenderloins over the years I know how tender, moist, and delicious these cuts can be using all methods of cooking.
Swift Premium Pork Tenderloin I buy at Costco comes 2 in a package. Trimmed silver skin from both Pork Tenderloins. Cut tenderloins crosswise into 12 equal slices (medallions) about 2-inches wide. Lightly rubbed the medallions with roasted garlic extra virgin olive oil and seasoned with Jan's Original Dry Rub.
Placed 2 medallions together and wrapped a bacon slice around both pieces to hold together to make pork "mignons". Secured with toothpicks. This recipe is scrumptious and really easy to prep and cook. There won't be enough cooking time for the bacon to get crispy so I selected thin bacon which I pre-cooked over medium-high heat briefly until lightly browned but still flexible.
Melted butter and olive oil together in a skillet and over medium-high heat seared each bacon wrapped pork medallion for 2 minutes on each side. Transferred the seared pork medallions to my 400ºF pre-heated MAK 2 Star pellet grill. Baked the medallions for about 15-20 minutes until the internal temperature reached 145ºF. Rested the medallions for 5 minutes loosely under a foil tent before serving.
