Description
Tender pork medallions wrapped in crispy bacon, seasoned with a smoky, savory spice rub, pan-seared and finished in the oven for a juicy and flavorful main dish perfect for a family dinner.
Ingredients
Scale
Meat
- 1 pork tenderloin (cut into about 8 to 10 portions that are 2″ thick)
- 8–10 slices thick-cut bacon
Spice Rub
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon brown sugar
- 1 teaspoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s hot and ready for baking the pork medallions after searing.
- Partially Cook Bacon: In a large non-stick pan over medium-high heat, cook the bacon strips until they are about half-cooked but not fully crispy, which helps in wrapping without burning.
- Prepare Spice Rub: In a small bowl, thoroughly mix the kosher salt, ground black pepper, brown sugar, onion powder, garlic powder, and smoked paprika to create a flavorful spice rub.
- Season Pork Tenderloin: Before slicing, rub the spice mixture all over the pork tenderloin to infuse it with the smoky and savory flavors.
- Slice and Wrap: Cut the pork tenderloin into 2″ thick medallions, then wrap each piece with a slice of partially cooked bacon and secure it with a toothpick to hold it in place during cooking.
- Sear Medallions: Heat a seasoned cast-iron skillet over high heat; once hot, add the bacon-wrapped pork medallions and sear them on both sides for 3-4 minutes until nicely browned.
- Add Bacon Fat & Bake: Spoon some of the bacon fat released during searing over each medallion, then transfer the skillet into the preheated oven and bake for 15-20 minutes until pork is cooked through.
- Garnish and Serve: Remove toothpicks from the medallions, sprinkle with freshly chopped parsley for brightness, and serve immediately while hot.
Notes
- You can adjust the spice rub to your preference by adding cayenne powder for heat or smoked salt for extra smokiness.
- Partially cooking the bacon first prevents it from being undercooked after baking.
- Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F for safe consumption.
- If you don’t have a cast-iron skillet, a heavy oven-safe skillet will work.
- Let the pork rest for 5 minutes after baking for juicier medallions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: bacon wrapped pork medallions, pork tenderloin recipe, smoky pork medallions, bacon wrapped pork, oven baked pork, cast iron skillet pork recipe
