Bacon Wrapped Pork Medallions Recipe - Allrecipes.com
Bacon Wrapped Pork Medallions Recipe
  • READY IN 40 mins

Bacon Wrapped Pork Medallions

Recipe by  

"This is variation of a recipe my mother used to make with my own spin on the seasonings! Also, one of our favorites to enjoy around the holidays!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
  3. Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
  4. Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
May 19, 2010

This is soooo good! So simple to prepare, yet it looks and tastes like it took a lot of time and effort. I did reduce the seasoned salt to 1/2 teapoon because of a lot of reviews that said it was salty and I think it was perfect. Also, I didn't bother to pre cook the bacon out of laziness, lol, but it cooked up fine in the oven. Other than that I kept everything the same. I will definately be using this recipe again.....and again-YUM! Thanks for sharing. :)

 
Most Helpful Critical Review
Nov 23, 2010

Good but not great. I did everything as directed but the meat took too long to cook. The taste was just okay. Probably won't make again just because there are so many better things to find on Allrecipes.com

 
Dec 28, 2009

This was easy to make and was a huge hit at Christmas eve, 18 folks enjoyed and could not believe the flavor. Instead of browning the meat in frying pan, used my panini press and seared, placed on cookie sheet and baked for 40 min. the best!

 
Nov 23, 2009

This is delicious! It makes a good presentation, as it looks like filet mignon, yet much cheaper. I cooked until brown in the skillet, then finished in the oven. Cooking the pork in the bacon drippings keeps it tender and very tasty. My husband commented that it was the best pork he has ever eaten!!

 
Dec 02, 2009

This pork was so tender it was like eating a filet. I followed the recipe exactly and it was delicious. I only browned mine for 2 minutes on medium high and then put in the oven for 17 minutes. The were perfect. Not exactly a healthy choice, but a tasty one!

 
Jun 07, 2010

Great recipe, followed recipe until they were to go in the skillet. I brushed them with an olive oil and butter mixture and placed them on the highest shelf in my gas barbecue for about 30 min or until my meter read an internal meat temp of 145. ChuckT

 
Nov 17, 2009

Fantastic! We all really liked this - hubby asked to have it again! Large compliment from him! Used cast iron skilled, and they browned beautifully. Thanks Eve!

 
Nov 07, 2011

Wow! Made it yesterday and will put this on my rotation. The only thing that I modified was just using regular salt as opposed to seasoned salt. The pork can out juicy and nicely seasoned. Since I like my pork still a little pink I cooked for 17 minutes after having cooked the medallions for four minutes per side as per the recipe. Thanks for the recipe! My family loved it!

 

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Nutrition

  • Calories
  • 417 kcal
  • 21%
  • Carbohydrates
  • 2.4 g
  • < 1%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 25.5 g
  • 39%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 42.3 g
  • 85%
  • Sodium
  • 769 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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