Bacon-Wrapped Pork Medallions - Tender Pork Made Easy and Delicious

Wrapping quick-cooking pork medallions in bacon delivers a dish that is tender and juicy, with incredible savory flavor. The saltiness of the crispy bacon complements the mild pork beautifully. Pan searing and then roasting the bacon-wrapped medallions results in a delicious main course that comes together easily on a busy weeknight. Read on for tips on how to make these impressive yet easy pork medallions.

Choose the Pork

Look for a pork tenderloin that is 1-1 1⁄2 pounds. Anything larger may not cook evenly. Inspect for freshness - the pork should have no odor or dark spots. Pork loin can also be used if pounded thin.

Prep the Pork Medallions

Trim any silverskin or excess fat from the pork. Cut crosswise into 1-inch thick medallions. Gently pound if needed to an even 1⁄2 inch thickness using a meat mallet.

Pat the pork pieces very dry with paper towels. Generously season all over with salt, pepper, garlic powder, smoked paprika, and oregano.

Wrap in Bacon

Cut bacon strips in half crosswise. Wrap a bacon piece around the edge of each seasoned pork medallion and secure with a toothpick.

Pan Sear then Roast

Heat 1 Tbsp oil in a large skillet over medium-high heat. Brown the bacon-wrapped pork pieces for 1-2 minutes per side. Transfer skillet to a 425°F oven.

Roast for about 8-12 minutes until bacon is crisp and pork reaches an internal temperature of 145°F. Let rest 5 minutes before serving.

Make a Pan Sauce

Once pork is done, add chicken broth and balsamic vinegar to the skillet. Simmer until reduced to a sauce consistency. Finish with Dijon mustard and chopped fresh thyme.

Serve

Remove toothpicks and drizzle pork medallions with the pan sauce. Garnish with extra thyme. Pair with roasted potatoes or pasta for an easy weeknight dinner.

Bacon-wrapped pork medallions deliver impressive results with minimal effort. The two-step cooking method keeps the pork juicy while crisping the bacon. Dinner made easy!

Frequently Asked Questions

What other cuts of pork work?

Pork chops or sirloin can be pounded thin and wrapped in bacon too.

How thin should I pound the pork?

About 1⁄2 inch thickness allows for quick, even cooking.

What temp should the pork medallions be?

Cook or roast to an internal temperature of 145°F.

Can I cook them fully in the oven?

You can roast entirely in the oven but searing first gives the best texture.

How much bacon do I need per medallion?

Cut bacon strips in half and wrap 1 piece around each medallion.

Bacon-wrapped pork medallions deliver juicy, flavorful results with very little effort. The perfect easy yet impressive dinner option.