Give your friends something very special, grilled bacon wrapped pork medallions. You get that great pork tenderloin moisture with the smoky bacon taste. Restaurant good and home simple.
Date night… we don’t do it enough but sometimes we get out even on weeknights. We were of to Snug Harbor, one of our local favorites that is on the river with a view of the lighthouse on Lake Michigan. I stuck with my normal nachos supreme. I needed the extra 2000 calories. My wife decided to try something new, the bacon wrapped pork medallions. She didn’t like the curried apple chutney but loved the meat. She started to plan my next post right then. She wanted grilled, not seared and oven roasted. She wanted the same rub as my ribs. I can follow direction.
Rating:
A low 5 or high 4. But it looks fantastic so a 5 it is.
Notes: This is a spice it as you like it type recipe. I used my 8:3:1:1 rub but the 7:2:2 would be excellent and I think I will use it next time. I was afraid the bacon would not cook well since several recipes precook the bacon a bite. Like 2 minutes in the microwave. While the bacon was not “crispy” it was very tasty and was fully cooked. No need for the extra step.
I made the assembly technique up and it worked quit well. You can cut the pieces first then wrap if you which. You should try to get the amount of meat about the same in all the medallions.
Clean and oil your grill. Adjust to get a consistent surface temperature of about 450 degrees.
Mix your seasoning. I’m using a 8:3:1:1 mixture (wife’s request) but a simpler salt, pepper and garlic combo (like my 7:2:2) would also be good.
Trim a pork tenderloin of any lose fat, membranes and silverskin.
On a cutting board lay out 4 strips of bacon side by side with a little gap between (about 8 inches). Lay the trimmed tenderloin on the bacon and trim off the skinny tail end of the tenderloin and lay beside that end of the tenderloin to make a thicker part.
Roll the bacon over the tenderloin then cut between bacon. Lay flat and smash the meat to make the piece about the same thickness as the bacon. Now pin the end of the bacon with a toothpick and use two in the piece with the tail end to keep it together. Give them a good coating of you spice.
Place over direct heat and flip about every 5 minutes until internal temperature of 150 (depending on your taste). About 20 minutes for me.
Allow to rest 5 to 10 minutes before serving.
Grilled Bacon Wrapped Pork Medallions
Recipe type: Dinner, Pork, Pork Tenderloin
Cuisine: American
Serves: 4
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Ingredients
- .Excellent Rub if you don’t have one
- 1 pork tenderloin
- 4 strips bacon
Enough for 2 slabs. Cut in half to have less left over if you want but I save it for next time.
- 8 T (1/2 cup) Brown sugar
- 3 T Kosher salt
- 1 T chili powder
- 1 t black pepper
- 1 t onion powder
- 1 t garlic powder
Instructions
- Clean and oil your grill. Adjust to get a consistent surface temperature of about 450 degrees.
- Mix your seasoning. I’m using a 8:3:1:1 mixture (wife’s request) but a simpler salt, pepper and garlic combo (like my 7:2:2) would also be good.
- Trim a pork tenderloin of any lose fat, membranes and silverskin.
- On a cutting board lay out 4 strips of bacon side by side with a little gap between (about 8 inches). Lay the trimmed tenderloin on the bacon and trim off the skinny tail end of the tenderloin and lay beside that end of the tenderloin to make a thicker part.
- Roll the bacon over the tenderloin then cut between bacon.
- Lay flat and smash the meat to make the piece about the same thickness as the bacon. Now pin the end of the bacon with a toothpick and use two in the piece with the tail end to keep it together. Give them a good coating of you spice.
- Place over direct heat and flip about every 5 minutes until internal temperature of 150 (depending on your taste). About 20 minutes for me.
- Allow to rest 5 to 10 minutes before serving.
3.2.2708
Molly and Lilly at 5 1/2 months
Updated
June 8 2014