Bacon Wrapped Pork Medallions With Apple Cider Sauce Recipe 445 Food

BACON WRAPPED PORK MEDALLIONS

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).

PORK MEDALLIONS WITH APPLE CIDER GLAZE

Steps:

• In a small bowl, combine vinegar, cider, oil, honey, garlic, rosemary and mustard. Set aside.
• Preheat oven to 350° F. Season pork with salt and pepper on both sides.
• Add a thin layer of oil to grease the bottom of a skillet (cast iron preferred) and warm to medium-high heat.
• Add pork to skillet and sear each side 1 minute or until lightly browned.
• Transfer to a shallow baking dish. Pour glaze over medallions and lift medallions to coat bottom.
• Roast 8 minutes in the oven until a thermometer inserted into the center of a medallion reaches 145 degrees.
• Remove from oven and spoon apple cider glaze over them to serve.

BACON WRAPPED PORK MEDALLIONS WITH APPLE CIDER SAUCE RECIPE - (4.4/5)

Steps:

• Cut the tenderloins into 1 1/2 inch thick medallions. Wrap each medallion with a strip of bacon and secure with a toothpick. Heat a large saute pan to medium high and add the olive oil. Saute the medallions for about 4 - 5 minutes per side, or until browned. Tip the medallions on their edges to brown the bacon, about an additional 3 - 4 minutes. The internal temperature of the pork should be about 140 degrees when the pork is finished cooking. Remove to a platter and cover with foil to keep warm. Pour off all but about 1 tablespoon of the drippings from the pan. Heat the pan back to medium high and add the shallots and saute for 3 - 4 minutes. Add the apple cider and scrape up any of the brown bits on the bottom of the pan. Stir in the mustard and simmer for 4 - 5 minutes to thicken the sauce. Whisk in the butter until melted. Season to taste with salt and pepper. Return the pork medallions to the pan and drizzle with the sauce. Serve immediately.

BACON-WRAPPED PORK MEDALLIONS

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.

BACON WRAPPED PORK LOIN WITH APPLES AND SAGE

Steps:

• If any silver skin on loins is present, cut away and discard.
• Sprinkle sage, garlic, salt and pepper all over loins. Place loins closely together lengthwise, with thick ends meeting thin ends, to even out roast thickness.
• Lay out slices of bacon snugly together on a cutting board, forming a rectangle. Place loins across bacon so bacon ends emerge from each side. Beginning at one end, lift a bacon end up over loins at a 45° angle. Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.
• Cut five 12-inch (30-cm) lengths of twine and one 30-inch (75-cm) length. Place 5 shorter lengths of twine under loins widthwise. Working out from roast centre, firmly (but not causing deep indents to form) tie up each piece of twine, spacing evenly apart. Then tie up roast lengthwise with longer piece of twine. Trim twine ends; discard. (Roast can be prepared, covered and refrigerated for up to half a day. Add 10 to 15 minutes to roasting time.).
• When ready to roast, preheat oven to 425°F (220°C).
• Heat a large frying pan over medium heat. Lightly brown roast on all sides, about 15 minutes in total.
• Transfer to a baking pan lined with a rack. Place in oven; set time for 30 minutes. Check and continue roasting until a meat thermometer reads 145°F (63°C).
• Remove from oven: transfer to cutting board. Cover roast with foil; let rest 15 to 20 minutes.
• Meanwhile, peel core and slice apples. Thinly slice onion.
• Drain most of fat from frying pan; place back over medium heat. Add onion; cook 10 minutes or until lightly browned. Stir in flour; cook 1 minute. Stir in chicken broth; add apple slices.
• Bring to a boil; simmer, covered, 5 to 10 minutes or until apples are tender and sauce is lightly thickened. Add more broth if too thick; keep covered and hot.
• To slice pork roast, snip off lengthwise string. Then slice about ¾ inch (2 cm) thick, removing crosswise strings as they are encountered.
• Place a few saucy apples on each warm serving plate, top with a couple of slices of roast and drizzle with more sauce. Serve with mashed potatoes and a steamed julienne of carrots.

PORK MEDALLIONS

Steps:

• Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
• Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
• Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

PORK MEDALLIONS WITH CIDER SAUCE

Steps:

• Heat large skillet over med-high heat and add oil.
• Season pork with salt and pepper lightly on each side.
• Sear pork about 5 minutes on each side or until brown.
• Add cider, vinegar and wine and bring to a boil.
• Cover and cook 5 more minutes.
• Remove lid and reduce heat to med., simmer 5 more minutes.
• Remove pork to a plate and keep warm.
• Simmer liquids until reduced to 1/2 cup.
• Spoon sauce over pork and enjoy!

BACON WRAPPED PORK MEDALLIONS

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).