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.
Introduction
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.
My Rating
A low 5 or high 4. But it looks fantastic, so a five it is.
🐖Pork Tenderloin
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.
♨️The Grill
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.
✔️Tips
Seasoning
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.
Bacon
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.
Technique Notes
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
Grilled Pork Tenderloin Medallions
The Best Grilled Pork Tenderloin: Memphis Style
How to Grill a Pork Tenderloin on a Gas Grill
🖼️Step-by-Step Instructions
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.
📖Full Recipe
Grilled Bacon Wrapped Pork Medallions
Ingredients
- 1 pork tenderloin
- 4 strips bacon
- seasoning of your choice - 7:2:2, salt and pepper or rub below
Instructions
- 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.
- On a cutting board, lay out four strips of bacon with a little gap between (about 8 inches).
- Lay the trimmed tenderloin on the bacon and trim off the skinny tail end of the tenderloin, and lay beside that end of the tenderloin to make a thicker part.
- Roll the bacon over the tenderloin, then cut between the bacon.
- 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.
Recipe Notes
Pro Tips
- Check the post above for a visual example of how to cut and wrap the medallions.
- Spice to your taste. Just some salt and pepper is fine–usually with garlic. That would be my 7:2:2 seasoning. My wife wanted my rib rub, which is listed below. Only use about 2 teaspoons of the rub if you elect to use it. Seal tightly and store for later.
- The bacon cooks well for me with this recipe, but if your bacon is not cooking adequately, spend the last few minutes of grilling with the medallions on their side to cook the bacon more.
- FOR TWO TIP; easy to freeze for 3-4 months. Freeze after assembly and seasoning.
Optional 8:3:1:1 Rub
You will only need a few teaspoons of this if you use this as your seasoning. Seal the remainder of the rub and save for later. 8 tablespoons brown sugar3 tablespoons kosher salt
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition
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Originally Published June 8, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Mike R
Haven't tried this recipe yet, but it's been added to my "Gonna Try" list.
Btw... PROOFREAD! I almost gave up reading this due to all the errors. :(
Audrey
Dr. Dan, quit with the grill recipes. Not a great amount of people grill, get back to indoor recipes
Dan Mikesell AKA DrDan
Hi Audrey,
Welcome to the blog. I had exactly the opposite comment 2 days ago wanting "outdoors and grilling recipes". There will be a few more coming but I have a crock pot recipe coming in a few days.
Dan
jp
Totally disagree. Grilling ideas are a major strength in your repertoire.
Dan Mikesell AKA DrDan
Hi jp,
Welcome to the blog.
I try to provide year-round cooking. It is grill season so mostly that but I did a crock pot recipe today. I try to keep everybody happy,
Thanks for the note, support, and rating.
Da
Diane
I'm so happy with your recipes! Your grill recipes got me over my fear of grilling! Plus working from home I now take time to cook one good meal a day! Thanks for all the insight!
Leigh Clark
Audrey - What circle of friends are you speaking of? I don't know anyone who would heat up their home in the summer heat rather than grill. Most people grill in the winter too! So, if you don't like his grill receipes - scroll though them or ignore - but please don't speak for everyone else when commenting that no one grills anymore as this is NOT true.
Courtney
How to reheat a medallion? Temp, time?
DrDan
I have never had good luck reheating pork tenderloin. I would only cook what is needed then freeze the others after you make them up. The cook the same after a complete thaw.
Dan
Michael Bell
I just try this recipe. Very good, and easy to do
LN
Wow!!! The daily-recommended sodium value is 2,300 milligrams. Your nutritional facts for this recipe shows the Sodium is 2177 mg = 91%. For sure, this recipe is not for someone with high blood pressure or hypertension.
DrDan
Well, this was a simple fix. The recipe plugin pulled in all the rub. It used normal salt, not kosher. And, it normally takes only about 1/4 of the rub. So recalculated to 993.
Carmen
This is the best way I've ever made pork tenderloin. I've never thought you grill it it's fantastic. I've made it muttiple times now however I just use whatever seasoning mix I fancy.
Sarah
Agree with ehorak, this was so amazing. And so easy with pork I bought already bacon wrapped from the grocery store. I was blown away. Thank you!
Kate
We loved this recipe. It came out great. Easy and simple to follow. I'm going to try more. I loved the picture of Molly and Lillwhat breed of dog are they? Adorable
DrDan
I do really like this recipe. Maybe it's the bacon...
Lilly and Molly are English Golden Retrievers. They are a little shorter and wider but that same great Golden personality.
Thanks for the note and rating.
DrDan
ehorak
oh my gosh! this is probably the best pork i have ever had. fine dining quality. simple recipe. the side dish took more time to prepare than the pork... we had rain at the last minute so i convection broiled it at 450° for 20 minutes. my husband and daughter went nuts. thanks so much for this recipe!
Chris Mayhue
Never oil your grill. Only oil your meat!!!!
DrDan
I totally disagree. Each to their own.
DrDan