Bacon-Wrapped Pork Medallions with Garlic-Mustard Butter
Bacon lends its smoky flavor to pork tenderloin medallions topped with savory garlic-mustard butter. Serve with baked sweet potatoes and a simple sautéed vegetable medley.
Cooking directions for three different methods are included with recipe.
1/4 cup butter, (1/2 stick), softened to room temperature
2 teaspoons Dijon-style mustard
1 clove garlic, minced
Bacon-Wrapped Pork Medallions:
1 (1 to 1 1/4-pound) pork tenderloin
4 slices bacon, hickory-smoked
Salt and ground black pepper to taste
- For Garlic-Mustard Butter: 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.
- For Bacon-Wrapped Pork Medallions: 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.
Makes 4 servings.
*Remove wooden pick; serve with Garlic-Mustard Butter.
Directions for Broiling: Preheat broiler to 500°F (260°C). Broil pork mignons about 4-inches from heat source for 4 to 5 minutes per side or until internal temperature reaches 145°F (162.7°C), followed by a 3-minute rest time.
Direction 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 to 5 minutes or until internal temperature reached 145°F (162.7°C), followed by a 3-minute rest time.
Directions for Grilling: Preheat grill to 400°F (205°C). Place pork mignons directly over high heat. Close grill lid; grill for 4 to 5 minutes per side or until internal temperature reaches 145°F (162.7°C), followed by a 3-minute rest time.
Recipe and photograph provided courtesy of National Pork Board.