Bacon Wrapped Pork Medallions Recipe

Pork tenderloin: This is the main protein of the dish, known for its tenderness and mild flavor.

Bacon: Adds a smoky, savory taste and a crispy texture to the medallions.

Salt: Enhances the natural flavors of the pork and bacon.

Black pepper: Adds a subtle heat and depth of flavor to the dish.

To ensure the bacon stays securely wrapped around the pork medallions, try partially cooking the bacon first. Cook the bacon in a skillet over medium heat for about 2-3 minutes per side, just until it starts to render some fat but is still pliable. This will make it easier to wrap around the medallions and will also help it crisp up more evenly in the oven.

• pork tenderloin medallions - Substitute with chicken breast medallions: Chicken breast medallions are lean and can be cooked to a similar tenderness as pork tenderloin.

• pork tenderloin medallions - Substitute with beef tenderloin medallions: Beef tenderloin medallions offer a similar texture and can be cooked to the same level of doneness.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option and provides a similar smoky flavor.

• bacon - Substitute with prosciutto: Prosciutto is thinly sliced and offers a rich, salty flavor that complements the pork medallions well.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can be used to season the medallions.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement and may offer a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with paprika: Paprika adds a mild heat and a smoky flavor that complements the dish.

• Allow the bacon-wrapped pork medallions to cool completely before storing. This helps to prevent condensation, which can make the bacon soggy.
• Wrap each medallion individually in plastic wrap or aluminum foil. This ensures that they remain tightly sealed and prevents freezer burn.
• Place the wrapped medallions in an airtight container or a freezer bag. If using a freezer bag, remove as much air as possible before sealing.
• Label the container or bag with the date of storage. This helps you keep track of how long they have been stored.
• Store the medallions in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer, where they can last up to 2-3 months.
• When ready to reheat, thaw frozen medallions in the refrigerator overnight. This ensures even reheating and maintains the quality of the meat.
• Reheat the medallions in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until they are heated through. Alternatively, you can reheat them in a skillet over medium heat until warmed.
• Avoid using a microwave for reheating, as it can make the bacon rubbery and the pork dry.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the bacon-wrapped pork medallions on a baking sheet lined with parchment paper or aluminum foil.
  3. Cover the medallions loosely with aluminum foil to prevent the bacon from over-crisping.
  4. Heat in the oven for about 10-15 minutes, or until the pork is warmed through.
  5. Remove the foil for the last 5 minutes if you want to crisp up the bacon again.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the bacon-wrapped pork medallions in the skillet.
  4. Cover the skillet with a lid to help retain moisture.
  5. Cook for about 5-7 minutes, turning occasionally, until the pork is heated through and the bacon is crispy.

• Microwave Method:

  1. Place the bacon-wrapped pork medallions on a microwave-safe plate.
  2. Cover with a microwave-safe cover or another plate to prevent splatters.
  3. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
  4. If needed, continue heating in 30-second intervals until the pork is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the bacon-wrapped pork medallions in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, or until the pork is warmed through and the bacon is crispy.
  4. Check halfway through and shake the basket to ensure even heating.

• Oven: Used to preheat and bake the bacon-wrapped pork medallions at 400°F (200°C).

• Baking sheet: A flat surface to place the bacon-wrapped pork medallions on for baking.

• Toothpicks: Used to secure the bacon around each pork medallion.

• Tongs: Handy for placing and removing the pork medallions from the baking sheet.

• Meat thermometer: Useful to check if the pork is cooked through to the desired internal temperature.

• Cutting board: A surface to season the pork medallions with salt and black pepper.

• Knife: Used to trim any excess fat or uneven parts of the pork medallions.

• Measuring spoons: To measure the salt and black pepper to taste.

• Aluminum foil: Optional, to line the baking sheet for easier cleanup.

• Oven mitts: To safely handle the hot baking sheet when removing it from the oven.

Preheat the oven early: Start preheating your oven while you prepare the ingredients to save time.

Season in advance: Season the pork medallions ahead of time to let the flavors penetrate the meat.

Use pre-cut bacon: Buy pre-cut bacon slices to avoid the hassle of cutting them yourself.

Line the baking sheet: Use parchment paper or a silicone mat to line your baking sheet for easy cleanup.

Batch preparation: Prepare multiple bacon-wrapped medallions at once and freeze extras for a quick meal later.