Bacon Wrapped Pork Medallions

Bacon Wrapped Pork Medallions

Eve Marie 19

"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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40 m servings 417 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 42.3 g
  • 85%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 769 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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).


  1. 421 Ratings

Most helpful positive review

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 wa...

Most helpful critical review

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...

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 wa...

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 ...

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 dr...

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...

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 o...

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!

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. S...

My husband said these were good enough to serve in a resturant. They were really good. I did omit the seasoned salt since the bacon has so much in it to begin with. I dont think the seasoned sal...

The recipe as written is good. Omited the butter & seared the pork in the bacon dripping's. One thing to remember, if you use a marinated loin DON'T USE ANY SALT !! I didn't read the other r...