Restaurant quality elegant grilled bacon wrapped pork medallions are so easy to do. Great pork tenderloin with that smoky bacon wrap is bound to impress.
Editor note: this is a republish of a June 8, 2014, post that I feel is under appreciated. I have rewritten parts to clarify and worked on the photos some. After all, what can be better than bacon wrapped pork tenderloin grilled to perfection? Try it for your next casual company grilling night. It won’t disappoint. DrDan
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 that is 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 direction.
A low 5 or high 4. But it looks fantastic so a five it is.
My notes on Grilled Bacon Wrapped Pork Medallions
This is a spice it as you like it type recipe. I used my 8:3:1:1 rub but the 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 very tasty and was fully cooked. No need for the extra step.
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 very tasty and was fully cooked. No need for the extra step.
I think the assembly technique up it 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. You should try to get the amount of meat about the same in all the medallions.
You should try 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.
Clean and oil your grill. Adjust to get a consistent surface temperature of about 450 degrees. That is about medium on my very hot grill and more like 70% on lesser grills.
Mix your seasoning. I’m using a 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 a pork tenderloin of any lose fat, membranes, and silverskin.
On a cutting board lay out four strips of bacon side by side 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 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. Give them a good coating of your spice. You don’t need to use all of it.
Place over direct heat and flip about every 5 minutes until internal temperature of 150 (depending on your taste). About 20 minutes for me.
Allow to rest 5 to 10 minutes before serving.
June 8, 2014
June 19, 2017