Bacon-Wrapped Pork Tenderloin MedallionsThe idea of bacon-wrapped pork is so audacious that a lot of people wouldn't dare try it. Too bad — because they're missing out on something really good.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 Servings
- 1 pork tenderloin (see note below)
- 4 strips bacon
- ½ cup soy sauce
- ½ cup brown sugar, packed
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- Kosher salt, to taste
- In a bowl, combine the soy sauce, brown sugar, olive oil and garlic.
- Rinse the tenderloin and pat dry with paper towels, then slice it into approximately 1½-inch pieces — about the same width as your bacon.
- Place the sliced pork in a large zipper baggie and add the marinade. Squeeze out the excess air and seal the baggie. Refrigerate for at least 4 hours or up to overnight.
- Preheat the oven to 425°F.
- Cut the bacon slices in half. Remove the pork from the marinade and wrap a half of a bacon slice around each one.
- Arrange the pork medallions on a foil-lined baking sheet and roast 15-20 minutes or until the bacon is browned and crispy and the pork is fully cooked.
NOTE: Don't confuse the pork tenderloin with a pork loin. The loin is a great big thing, weighing 4 to 5 pounds or more, and measuring 5 to 6 inches in diameter. The tenderloin, on the other hand, is comparatively tiny, weighing only about 1 to 1½ pounds and measuring an inch or two in diameter at the most. It's this smaller cut you want to use for this recipe.