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.
My Rating:
A low 5 or high 4. But it looks fantastic so a five it is.
Molly and Lilly at 5 1/2 months
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.
| Servings | Prep Time |
| 4 | 10 minutes |
| Cook Time |
| 20 minutes |
|
|
| 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.
|
- 1 pork tenderloin
- 4 strips bacon
- 8 tablespoons brown sugar 1/2 cup
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Clean and oil your grill. Adjust to get a consistent surface temperature of about 450 degrees. About medium on my very hot grill. More like 70% on most 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. You will have more than you need.
- 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.
- 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.
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Originally Published
June 8, 2014
Last Updated
June 19, 2017
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Chris Mayhue
Never oil your grill. Only oil your meat!!!!
DrDan
I totally disagree. Each to their own.
DrDan
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!
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!
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.
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.