Bacon Wrapped Pork Medallions Recipe

Pork tenderloin medallions: These are small, round cuts of pork tenderloin, known for their tenderness and mild flavor.

Bacon: Adds a smoky, savory flavor and helps keep the pork medallions moist during cooking.

Salt: Enhances the natural flavors of the pork and bacon.

Black pepper: Adds a touch of heat and depth to the seasoning.

Olive oil: Used for searing the medallions, giving them a nice, browned exterior.

When wrapping the pork medallions with bacon, ensure the bacon slices overlap slightly to prevent them from unraveling during cooking. This also helps to keep the pork moist and adds a rich, smoky flavor. Additionally, using a toothpick to secure the bacon not only keeps it in place but also makes it easier to handle the medallions when searing and transferring them to the oven.

• pork tenderloin medallions - Substitute with chicken breast medallions: Chicken breast medallions offer a similar texture and can be seasoned to mimic the flavor profile of pork.

• pork tenderloin medallions - Substitute with beef tenderloin medallions: Beef tenderloin medallions provide a rich, tender alternative that pairs well with bacon.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor and crispy texture.

• bacon - Substitute with prosciutto: Prosciutto offers a similar salty, savory flavor and can be wrapped around the medallions for a gourmet touch.

• salt - Substitute with soy sauce: Soy sauce adds a depth of umami flavor and can enhance the overall taste of the dish.

• salt - Substitute with sea salt: Sea salt provides a more nuanced flavor and can be used in smaller quantities for the same effect.

• black pepper - Substitute with white pepper: White pepper offers a milder, slightly different peppery flavor that can complement the dish.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different layer of spice to the dish.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• olive oil - Substitute with avocado oil: Avocado oil is rich in healthy fats and has a high smoke point, suitable for searing the medallions.

• Allow the pork medallions to cool completely before storing. This ensures that condensation doesn't form inside the storage container, which can make the bacon soggy.

• Wrap each medallion individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents them from sticking together.

• Place the wrapped medallions in an airtight container or a resealable freezer bag. If using a freezer bag, try to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date. This helps you keep track of how long the medallions have been stored.

• Store the medallions in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer, where they can last up to 2-3 months.

• When ready to reheat, thaw the medallions in the refrigerator overnight if they were frozen. This ensures even reheating and maintains the texture of the meat.

• To reheat, preheat your oven to 350°F (175°C). Place the medallions on a baking sheet and cover with aluminum foil to prevent drying out. Heat for 10-15 minutes or until warmed through.

• Alternatively, you can reheat the medallions in a skillet over medium heat. Add a splash of olive oil or a knob of butter to the skillet and cook for 3-4 minutes on each side until heated through.

• For a quick option, use the microwave. Place the medallions on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Oven Method: Preheat your oven to 350°F (175°C). Place the bacon wrapped pork medallions on a baking sheet lined with aluminum foil. Cover them with another piece of foil to prevent drying out. Heat for about 10-15 minutes, or until the internal temperature reaches 145°F (63°C). This method ensures the bacon remains crispy while the pork stays juicy.

• Skillet Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the medallions in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until warmed through. This method helps maintain the bacon's crispiness and adds a bit of a sear to the pork.

• Microwave Method: Place the medallions on a microwave-safe plate and cover with a damp paper towel to keep them moist. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. This method is quick but may result in less crispy bacon.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the medallions in a vacuum-sealed bag and immerse in the water bath for about 30 minutes. This method ensures even reheating without drying out the pork or bacon.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the medallions in the basket and heat for about 5-7 minutes, shaking the basket halfway through. This method keeps the bacon crispy and the pork tender.

• Oven: Used to bake the pork medallions to the desired internal temperature.

• Skillet: Essential for searing the bacon-wrapped pork medallions to achieve a nice brown crust.

• Toothpicks: Used to secure the bacon around the pork medallions.

• Tongs: Handy for turning the medallions while searing and transferring them to the baking sheet.

• Baking sheet: Needed to place the seared medallions in the oven for baking.

• Meat thermometer: Important for checking the internal temperature of the pork medallions to ensure they are cooked to perfection.

• Cutting board: Provides a surface to prepare and season the pork medallions.

• Knife: Used for trimming any excess fat or sinew from the pork tenderloin medallions.

• Measuring spoons: Necessary for measuring the olive oil accurately.

• Small bowl: Useful for holding the salt and black pepper for seasoning.

• Paper towels: Handy for patting the pork medallions dry before wrapping them in bacon.

Preheat the oven early: Start preheating your oven while you prepare the pork medallions to save time.

Use pre-cut medallions: Purchase pork tenderloin medallions that are already cut to save on prep time.

Batch searing: Sear multiple medallions at once in a large skillet to speed up the process.

Prepare ingredients ahead: Have your bacon, salt, and black pepper ready to go before you start cooking.

Line the baking sheet: Use parchment paper or foil on your baking sheet for easy cleanup and quicker transfer.

Rest while baking: Clean up your prep area or prepare side dishes while the medallions bake.