I’ve got another recipe for y’all that sounds fancy, tastes fancy, but is SO simple and delicious! My Bacon-Wrapped Pork Medallions with Maple Dijon Pan Sauce is going to be that recipe you have in your repertoire that is perfect for company, impressing your in-laws, or scoring points with your man or woman. It will even result in a peaceful family dinner with no whining from kids because they’ll love it too. Serve it with mashed potatoes and a vegetable for the perfect, satisfying dinner that will leave you feeling like the rock star home chef that YOU are!
Preparing the Pork Tenderloin
First things first, you make a spice rub with traditional seasonings that you probably already have: garlic powder, oregano, basil, parsley, salt and pepper. Easy enough right?
Next, fry bacon until it is just starting to brown but still pliable. Drain on paper towels then trim excess fat off of your two pieces of pork tenderloin. Then wrap the bacon around the pork and secure with toothpicks. After slicing between the bacon to create medallions, dip each side into the spice mixture and set aside. These next couple pictures are screenshots from a video so excuse the bad quality!
Cooking the Pork Tenderloin Medallions and Making the Pan Sauce
Using the same pan that you fried bacon in, drain most of the grease and add some butter. This is sounding better and better isn’t it? Make sure the pan is hot and add medallions. Cook on both sides creating a nice brown crust with the seasoning. Then just pop the pan into the oven for 5-10 minutes while you gather the ingredients for the pan sauce.
Once the pork reaches an internal temperature of 145, remove them from the pan with tongs, place on a plate or platter, then cover with foil. Now it’s time to make the pan sauce! Using that same pan, place on medium heat and add fresh garlic. Cook for about 30 seconds to 1 minute. Yes, just for a minute because burned garlic will ruin it! Add chicken broth, REAL maple syrup, Dijon mustard then stir and let simmer for about 5 minutes. Make sure to scrape up the “fond” or the browned bits on the bottom of the pan. That’s flavor!
At this point the liquid will reduce and be so smooth and silky. It’s optional, but just before serving throw in a teaspoon of fresh rosemary, parsley, or thyme for even more flavor. Then just pour this sauce over your pork medallions and serve.
My Bacon-Wrapped Pork Medallions with Maple Dijon Pan Sauce tastes and looks like something that you’d order from a nice restaurant. How awesome that you can cook this in your own kitchen? For a lot less money too! I like to say that I went to a really awesome culinary school after leaving home that was called “Food Network.” Ha! Honestly, it’s where I learned what “pan sauce” was and how easy things like this are to make. You can do it too!
Sponsored post for Lee’s Marketplace. Items on sale the week of Dec 1-7: Pork tenderloin, butter
Bacon-Wrapped Pork Medallions with Maple Dijon Pan Sauce
- Oven safe skillet
- 2-3 lbs boneless pork tenderloin, excess fat trimmed
- 12 slices bacon
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 2-3 cloves garlic, minced
- 1/2 cup chicken broth
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh herbs-rosemary, parsley, or thyme
- Preheat oven to 400°.
- In a large, oven-safe skillet, cook bacon over medium-high until it is slightly browned but still pliable. Drain on a paper-towel lined plate. Turn off heat and remove all but about 2 tablespoons grease from pan.
- Combine garlic powder, oregano, basil, parsley, salt and pepper in a small bowl then set aside.
- Place tenderloins on a large cutting board. Wrap each tenderloin (should have two) in 6 pieces of bacon, securing with toothpicks. A little space between bacon strips is ok. Slice the tenderloins between bacon pieces to create medallions.
- Dip both flat sides of the medallions in the spice mixture.
- Turn heat back up on the skillet to medium-high. Add butter. Once melted and pan is hot, add medallions and cook for about four minutes per seasoned side. Place skillet in oven for 5 minutes or until internal temperature reaches 145.
- Remove pork from skillet, place on a plate then cover with foil. Place skillet on stove top and heat to medium. (Careful of the hot handle!) Add garlic and cook, stirring constantly, for 30 seconds to 1 minute. Add broth, syrup, and Dijon then whisk to combine. Stir and simmer for about 5 minutes until liquid has reduced. If using fresh herbs, add them. Pour sauce over pork and serve.
- If the larger medallions aren’t to temperature after 5 minutes in the oven, remove the smaller pieces that are to temp, cover with foil, and place the skillet back in the oven.
- This all goes really fast if you have everything cut up and measured out before you start cooking.