BACON-WRAPPED PORK MEDALLIONS
I like these bacon-wrapped pork tenderloin appetizers, as they are an easy addition to your party platter. To switch things up, try with beef or chicken tenderloins. -Dan Bolbecker, Minot AFB, North Dakota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large cast iron skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; wipe skillet clean and set aside. Flatten pork to 1/2-in. thickness. Position 2 bacon strips to make an X; top with a tenderloin slice. Sprinkle with garlic powder and pepper. Repeat., Combine tomatoes and onion; spoon over tenderloin. Fold bacon over the top and secure with toothpicks; place in cast-iron skillet. Bake, at 350° until a meat thermometer reads 145°, 15-20 minutes.
Nutrition Facts : Calories 164 calories, Fat 8g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 317mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
BACON WRAPPED PORK MEDALLIONS
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!
Provided by Eve Marie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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).
Nutrition Facts : Calories 416.6 calories, Carbohydrate 2.4 g, Cholesterol 133.3 mg, Fat 25.5 g, Fiber 0.5 g, Protein 42.3 g, SaturatedFat 8.9 g, Sodium 769.2 mg, Sugar 0.5 g
BACON WRAPPED PORK MEDALLIONS
Yet another way to enjoy pork tenderloin! You can change up the flavor by using cracked-pepper bacon...
Provided by AZPARZYCH
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- 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.
- 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
- 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).
Nutrition Facts : Calories 465.1, Fat 27.8, SaturatedFat 9.7, Cholesterol 173.6, Sodium 303.7, Carbohydrate 2.1, Fiber 0.4, Sugar 0.1, Protein 49.2
PORK TENDERLOIN MEDALLION CHOPS WRAPPED IN BACON
everything goes better with bacon. These little pork tenderloin chops are really the filet mignon of pork so wrapping them in bacon makes sense just like you would a steak. They're quite a bit smaller though so you want to allow for 2 to 3 per guest. Be sure to use thinly sliced bacon so it will get cooked through at the same...
Provided by Lynnda Cloutier
Categories Steaks and Chops
Number Of Ingredients 6
Steps:
- 1. soak 12 toothpicks in water for at least one hour.
- 2. To make the glaze, in a medium pan over medium-high heat, heat the apple juice. Bring to a slow boil and cook for 15 to 20 minutes until reduced to 1 cup. Add the sugar and mix well. Transfer to a bowl and set aside to cool. Wrap a slice of bacon around the circumference of each tenderloin medallion and secure with a toothpick. Season each chop lightly on both sides with black pepper.
- 3. Prepare the grill for cooking over direct medium heat. Place the chops directly on the cooking grate. Cook for three minutes. Flip and cook for three more minutes. Flip and brush with the prepared glaze. Cook for one minute. Brush again, flip, and brush the other side. Cook for one minute more and brush again. Flip and brush two more times cooking for one minute each time. Remove to a platter and let rest for three minutes before serving. Serves 4 to 6.The apple glaze is very simple but makes a perfect accompaniment to the pork and bacon combo. These would go very well served with a rice pilaf and green peas.
BACON-WRAPPED PORK MEDALLIONS WITH ELECTRIC CHIMICHURRI SAUCE
This is an awesome recipe inspired by Cuisine at Home Magazine. This pungent combination of flavors in conjunction with the crispiness of the bacon wrapped pork medallions makes for one of my favorite summer meaIs. I typically double the recipe for the chimichurri sauce as I like to use one cup for the marinade, and serve one cup on the side with the meal. Prep time includes marinating time. Enjoy!
Provided by jpknight22
Categories Pork
Time 1h36m
Yield 4-6 skewers, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Note - I like to serve this dish with an extra cup of chimichurri sauce on the table (at room temperature). If you'd like to do this, double the recipe (two cups) for the chimichurri sauce as you'll discard the original cup after the pork marinates.
- Press garlic and chop fresh parsley, and add remaining ingredients for the chimichurri sauce to a food processor. Blend for a few seconds until parsley is finely chopped.
- Slice the pork tenderloin into 1.5 inch medallions.
- Using a large zip lock bag, add sliced pork medallions and chimichurri sauce. Allow to marinate for at least 1 hour.
- Remove pork medallions and discard marinade. Wrap each pork medallion with a slice of bacon.
- Begin to thread pork medallions onto skewers. Important - do not over-thread skewers (allow 1/4" in between each piece) allowing bacon to cook. Use as many skewers as necessary.
- Preheat grill to medium heat. Once heated, add skewers and cook for 4 minutes on all 4 sides for a total grilling time 16 minutes. Internal temperature should be 145 degrees Fahrenheit.
- Serve with the additional cup of chimichurri sauce in a small molcajete or ramekin.
Nutrition Facts : Calories 650.6, Fat 65.6, SaturatedFat 16.5, Cholesterol 57.8, Sodium 727.9, Carbohydrate 4.3, Fiber 1.2, Sugar 0.4, Protein 11.1
BACON-WRAPPED PORK TENDERLOIN
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Lay the bacon onto a rimmed baking sheet lined with a baking rack. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn't begun to brown, about 15 minutes. Remove from the oven and let cool 5 minutes. Raise the oven temperature to 450 degrees F.
- Generously sprinkle the tenderloin with salt and black pepper.
- In a small bowl, stir together the mustard, brown sugar, garlic powder and cayenne. Coat the tenderloin all over with the mixture.
- Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly so they are shingled.
- Place the tenderloin on the baking rack and roast until 130 degrees F at the thickest point, about 17 minutes. Let rest 5 minutes, then transfer to a cutting board using a long offset spatula and tongs. Slice into 1-inch-thick rounds and serve.
BACON WRAPPED PORK MEDALLIONS
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!
Provided by Eve Marie
Categories Pork Tenderloin
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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).
Nutrition Facts : Calories 416.6 calories, Carbohydrate 2.4 g, Cholesterol 133.3 mg, Fat 25.5 g, Fiber 0.5 g, Protein 42.3 g, SaturatedFat 8.9 g, Sodium 769.2 mg, Sugar 0.5 g
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