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Bacon-Wrapped Pork Tenderloin Medallions

User Rating 4.5 Star Rating (3 Reviews)


Bacon Wrapped Pork Tenderloin Medallions
Photo © Danilo Alfaro

Bacon-Wrapped Pork Tenderloin Medallions

The 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


  1. In a bowl, combine the soy sauce, brown sugar, olive oil and garlic.

  2. Rinse the tenderloin and pat dry with paper towels, then slice it into approximately 1½-inch pieces — about the same width as your bacon.

  3. 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.

  4. Preheat the oven to 425°F.

  5. Cut the bacon slices in half. Remove the pork from the marinade and wrap a half of a bacon slice around each one.

  6. 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.

User Reviews

Reviews for this section have been closed.

 4 out of 5
, Member Ehuntington

it is a whole lot better on The BBQ, even without the marinade, Ive made this 100's of times. It goes great with garlic shrimp

12 out of 17 people found this helpful.

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