Recipe Details

Bacon-Wrapped Pork Medallions with Garlic-Mustard Butter

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4


Cook to 145 F with 3 minute rest


1 pork tenderloin, 1 to 1 1/4 pound
4 slices bacon, hickory-smoked
Wooden picks
To taste, salt and black pepper
Garlic-Mustard Butter*

Cooking Directions

Cut tenderloin in 8 slices (medallions) approximately 1 to 1 1/4-inch wide. Place two slices (medallions) together and wrap bacon slice around both pieces to hold together to make pork “mignons.” Secure with wooden pick. Repeat with remaining pork medallions and bacon. Season both sides with salt and pepper and spray lightly with cooking spray. Broil or grill per directions below.

*Remove wooden pick; serve with Garlic-Mustard Butter.

Makes 4 servings.

Directions for Broiling: Pre-heat broiler to 500º. Broil pork mignons about 4-inches from heat source for 4-5 minutes per side or until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.

Direction for Pan-broiling: Heat skillet or grill pan over high heat; add pork mignons. Lower heat to medium-high; cook (uncovered) for 4 minutes or until nicely browned. Turn; cook an additional 4-5 minutes or until internal temperature reached 145 degrees Fahrenheit, followed by a 3-minute rest time.

Directions for Grilling: Pre-heat grill to 400º. Place pork mignons directly over high heat. Close grill lid; grill for 4-5 minutes per side or until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serving Suggestions

Bacon lends its smoky flavor to tenderloin medallions. Cooking directions for three different methods are included. Top with Garlic-Mustard Butter and serve with baked sweet potatoes and steamed cauliflower.

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About the Cut: Bacon

The cut used to make bacon comes from the side - or belly - of the pig. When it is cured and smoked, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness.

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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.

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Tips and Tricks

Buying, Handling & Storage Tips

Store bacon in the package in the coldest part of the refrigerator at a temperature between 36 and 40 degrees F. Check the freshness date (“open by date”) on the package. Once the package is opened, use within five to seven days.

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Butcher's Tips

Bacon doesn’t just come from one place on a pig. In fact, English, American and Italian bacon comes from the belly of the pig while Irish and Canadian bacon comes from the back.

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Quick, Easy and Delicious
by anonymous 05/30/2012
Outstanding dish! It is our new go-to dish for pork tenderloin.

by Debbe 01/28/2011
 I made this recipe for my husband and son. They've asked me to continue making it often. It's very, very good!

by amanda 04/11/2010
it looks yummy, but the garlic mustard butter doesn't sound all that appealing

by Amanda 04/11/2010
Looks and soundz delish!!