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Bacon-Wrapped Pork Medallions

Bacon-Wrapped Pork Medallions

Charlotte Hancey
Bacon wrapped pork tenderloin is sliced into medallions then dipped in a spice mixture before cooking to perfection. An easy but elevated pan sauce is the finishing touch. This dish looks and tastes fancy but is very simple and delicious. It's perfect for special occasions or even a quick weeknight dinner.
5 from 4 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 6


  • Oven safe skillet
  • Toothpicks


  • 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
  • 1 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 medallions and cook for about four minutes per seasoned side, long enough to sear and form a brown crust. 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 butter. Once melted, 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.


  1. 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. 
  2. This all goes really fast if you have everything cut up and measured out before you start cooking. 
  3. Delicious served over mashed potatoes!
Keyword bacon, pan sauce, pork, pork tenderloin
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