Elegant restaurant-quality grilled pork tenderloin medallion with a smoky bacon wrap is bound to impress. It's now easy to make a great easy dinner for casual special occasions.
What can be better than bacon-wrapped pork tenderloin grilled to perfection? A great change of pace from steaks for that special meal. Try it for your next casual company grilling night. It won't disappoint.
Date night, we don't do it enough, but sometimes we get out even on a weeknight. We were off to Snug Harbor, one of our local favorites on the river with a view of the lighthouse on Lake Michigan. I stuck with my normal nachos supreme. I needed the extra 2000 calories.
My wife decided to try something new; the bacon-wrapped pork medallions. She didn't like the curried apple chutney but loved the meat.
She started to plan my next post right then. She wanted to grill, not seared, and oven-roasted. She wanted the same rub as my ribs. I can follow directions.
A low 5 or high 4. But it looks fantastic, so a five it is.
Please be sure you are using pork tenderloin for this recipe. People seem to get confused with pork loin. Slices of pork loin are really pork chops. The tenderloin will have a different texture and taste.
Almost any gas grill will do. We want a grill surface temperature of 450° to a maximum of 500°. On most gas grills will be at about 60-75%. DO NOT look at the thermometer on the hood of your grill; it is not even close.
Please see my A Beginners Guide to Grill Temperature on a Gas Grill for help on grill surface temperature.
Charcoal should be fine. Just don't crank up the heat all the way and watch the temperature.
Of course, preheat, clean, and brush with vegetable oil.
This is spice it as you like it type recipe. So season to your taste.
I used a version of my 8:3:1:1 rub at my wife's request. But the All Purpose Seasoning - 7:2:1 and 7:2:2 would be excellent, and I think I will use it next time.
I was afraid the bacon would not cook well since several recipes precook the bacon a bit - like 2 minutes in the microwave. While the bacon was not "crispy," it was delicious and was fully cooked—no need for the extra step.
I think the assembly technique is the big secret to this recipe. It just makes doing it ultra simple. You can cut the pieces first, then wrap, but my way is much easier.
It would be best to get the amount of meat about the same in all the medallions. So think about volume more than thickness as you cut.
Cut the tail end and bring it back around to thicken up that end piece. You can cut it completely off or 75% through and fold back.
For Two Tip
These are easy to freeze for 3-4 months. Freeze after assembly and seasoning.
📖Pork Tenderloin Recipes
Clean and oil your grill. Adjust to get a consistent surface temperature of about 450°. That is about medium-high on most grills.
Mix your seasoning. I'm using an 8:3:1:1 mixture (wife's request), but a simpler salt, pepper, and garlic combo (like my 7:2:2) would also be good.
Trim pork tenderloin of any loose fat, membranes, and silverskin.
1) On a cutting board, lay out four strips of bacon side by side with a little gap between (about 8 inches).
2) Lay the trimmed tenderloin on the bacon, trim off the skinny tail end of the tenderloin, and lay beside that end of the tenderloin to make a thicker part.
3) Roll the bacon over the tenderloin, then cut between bacon.
4) Lay flat and smash the meat to make the piece about the same thickness as the bacon. Now pin the end of the bacon with a toothpick and use two in the piece with the tail end to keep it together—spice to your taste.
Place over direct heat and flip about every 5 minutes until an internal temperature of 145°-150° (depending on your taste)—about 20 minutes.
Allow to rest 5 to 10 minutes before serving.
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Originally Published June 8, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.