Bacon-Wrapped Pork Medallions with Garlic-Mustard Butter
● By Hood Magazine
Photo courtesy of South Dakota Pork Producers
1 pork tenderloin, 1 to 1 1/4 lb
4 slices bacon, hickory-smoked
Salt and pepper
Cut tenderloin in 8 slices (medallions) approximately 1- to 1 1/4-inch wide. Place two slices (medallions) together and wrap bacon slice around both pieces to hold together to make pork “mignons.” Secure with wooden pick. Repeat with remaining pork medallions and bacon. Season both sides with salt and pepper, and spray lightly with cooking spray. Broil or grill per directions below. Serves 4.
Directions for Broiling: Preheat broiler to 500 degrees. Broil pork mignons about 4 inches from heat source for 4-5 minutes per side or until internal temperature reaches 145 degrees, followed by a 3-minute rest time.
Directions for Pan-broiling: Heat skillet or grill pan over high heat; add pork mignons. Lower heat to medium-high; cook (uncovered) for 4 minutes or until nicely browned. Turn; cook an additional 4-5 minutes or until internal temperature reached 145 degrees, followed by a 3-minute rest time.
Directions for Grilling: Preheat grill to 400 degrees. Place pork mignons directly over high heat. Close grill lid; grill for 4-5 minutes per side or until internal temperature reaches 145 degrees, followed by a 3-minute rest time.
Bacon lends its smoky flavor to tenderloin medallions. Cooking directions for three different methods are included. Top with Garlic-Mustard Butter and serve with baked sweet potatoes and steamed cauliflower.
1/4 c butter (1/2 stick), softened to
2 tsp Dijon-style mustard
1 clove garlic, minced
In a small bowl, stir together ingredients until well mixed. Wrap in waxed paper to shape like a stick of butter. Chill while pork is cooking. When ready to serve, cut into fourths and top each pork mignon before serving.