Perfect Smoky Bacon Wrapped Pork Medallions: Your Go-To Easy & Flavorful Dinner Recipe

Prepare to elevate your dinner game with these incredible Smoky Bacon Wrapped Pork Medallions! Featuring succulent pieces of pork tenderloin, beautifully encased in crispy, smoky bacon, and seasoned with a delightful blend of sweet and savory spices, this dish is a true showstopper. Whether you’re aiming to impress guests at a dinner party or simply seeking a quick, delicious meal for a busy weeknight, these medallions deliver on both elegance and taste. The secret lies in the harmonious blend of textures and flavors: the tender, juicy pork, the irresistible crunch and savory depth of the bacon, and a subtle sweetness that ties it all together.

There’s something undeniably magical about wrapping anything in bacon. It instantly transforms an ordinary ingredient into something extraordinary, adding layers of smoky flavor, a hint of saltiness, and essential moisture. Bacon isn’t just a garnish; it’s a flavor enhancer and a texture maestro, ensuring every bite is a delightful experience. These pork medallions are a prime example of how a simple addition can turn a good dish into a great one, making them a staple in any home cook’s repertoire.

Crafting Your Smoky Bacon Wrapped Pork Medallions: A Step-by-Step Guide

Creating perfectly cooked bacon-wrapped dishes can sometimes be tricky. The main challenge often lies in ensuring the bacon cooks thoroughly and crisps up, without overcooking or undercooking the main ingredient. Over the years, I’ve discovered a fool-proof technique: partially pre-cooking the bacon. This method ensures the bacon renders its fat and gets a head start on crisping, leading to beautifully cooked results every time. It’s a technique I swear by for dishes like my bacon wrapped scallops, and it works exceptionally well here with these flavorful pork medallions.

Pre-Cooking the Bacon for Perfection

Begin by preheating your oven to 400°F (200°C) and moving an oven rack to the middle position. This ensures it’s ready for the medallions once they’re seared. Next, take a large, oven-safe skillet and heat it over medium-high heat on your stovetop. Lay the strips of bacon evenly in the hot skillet. Cook the bacon for about 2-3 minutes on one side, allowing some of the fat to render and the edges to start crisping. Flip the bacon strips and cook for an additional 2 minutes. At this stage, the bacon should be partially cooked – it will have started to render its fat and be slightly opaque, but still perfectly flexible. This partial cooking prevents soggy bacon and guarantees a crispy exterior around your pork. Carefully transfer the partially cooked bacon to a plate lined with paper towels to cool slightly, absorbing any excess grease. Leave any remaining bacon fat in the skillet, as this will add incredible flavor when searing the pork.

Mixing the Sweet and Smoky Seasoning

While your bacon cools, it’s time to prepare the star seasoning mix that will infuse your pork with irresistible flavor. In a small bowl, combine olive oil, smoked paprika, brown sugar, minced garlic, kosher salt, and freshly ground black pepper. These ingredients work in harmony to create a balanced profile: the smoked paprika enhances the bacon’s smokiness, brown sugar adds a touch of sweetness and helps with caramelization, garlic provides aromatic depth, and salt and pepper are essential flavor foundations. To further enhance the richness, measure out 1 tablespoon of the rendered bacon fat from the skillet and stir it into your spice mixture. If you find you don’t have enough bacon fat, simply top it off with a bit more olive oil. This infused seasoning is crucial for a truly delicious final product.

Prepping and Wrapping the Pork Tenderloin

Before seasoning, ensure your pork tenderloin is thoroughly patted dry with paper towels. This is a crucial step for achieving a good sear later. Also, take a moment to trim any “silver skin” from the tenderloin; this thin, silvery membrane doesn’t break down during cooking and can make the meat tough. Once prepped, generously brush or rub about 1/2 to 2/3 of your smoky spice mixture all over the pork tenderloin, ensuring even coverage. Now, it’s time to wrap! Lay your partially cooked bacon strips horizontally on a clean cutting board. Carefully place the seasoned pork tenderloin vertically over these bacon strips. Wrap each strip around the tenderloin, leaving approximately 1/2 to 1 inch (about 1.25 to 2.5 cm) between each strip. This spacing allows for even cooking and presentation. Secure each bacon strip firmly with a toothpick to hold it in place during cooking. This ensures the bacon stays snug against the pork, providing both flavor and protection.

Forming the Medallions and Searing for a Perfect Crust

With the bacon wrapped and secured, use a sharp knife to carefully cut the pork tenderloin between each bacon strip. This will yield four thick, perfectly portioned medallions. Now, brush the remaining seasoning mixture onto the newly cut edges of each pork medallion. This not only adds more flavor but also helps create a beautiful crust during searing. Return your skillet (with the reserved bacon fat) to medium-high heat. Once hot, carefully place the pork medallions into the skillet, cut side down. Sear for about 3-4 minutes, allowing them to develop a deep, golden-brown crust. This initial sear is vital for locking in juices and building complex flavors. Flip the medallions and sear for an additional 2-3 minutes on the second cut side until similarly browned.

Finishing in the Oven and Resting for Juiciness

After searing, transfer the entire oven-safe skillet to your preheated 400°F (200°C) oven. Continue cooking for approximately 8-10 minutes, or until the internal temperature of the largest medallion reaches 145-155°F (63-68°C) when measured with an instant-read thermometer. Remember that pork tenderloin is best served slightly pink in the center, ensuring maximum tenderness and flavor. If you notice some pieces are significantly smaller or thinner than others, consider removing them a minute or two earlier to prevent overcooking and keep them wonderfully juicy. Once cooked to your desired doneness, remove the skillet from the oven. Transfer the pork medallions to a clean plate and loosely tent them with aluminum foil. Allow them to rest for about 5 minutes. This crucial resting period allows the juices to redistribute throughout the meat, resulting in incredibly tender and moist medallions. Before serving, carefully remove the toothpicks and prepare to enjoy a truly magnificent meal!

Key Ingredients for Smoky Bacon Wrapped Pork Medallions

• Bacon: For this recipe, regular pork bacon is ideal. I strongly recommend using regular-cut bacon rather than thick-cut, as it wraps more easily and cooks more evenly around the tenderloin. Both regular and reduced-sodium bacon varieties will work well, so choose based on your preference for saltiness.
• Brown Sugar: This adds a lovely hint of sweetness that balances the savory bacon and pork. As a delightful alternative, you could substitute maple syrup for the brown sugar. This will introduce a deeper, more complex maple-bacon flavor, adding another dimension to your medallions.
• Olive Oil: Essential for the seasoning blend, it helps bind the spices and contributes to a beautiful sear.
• Smoked Paprika: This ingredient is a game-changer, significantly enhancing the smoky flavor profile that pairs so perfectly with bacon. If smoked paprika isn’t available, you can substitute with regular sweet or hot paprika; however, the smoky depth will be slightly less pronounced.
• Kosher Salt: A foundational seasoning that brings out the natural flavors of the pork and bacon. For an even more profound savory kick, consider using MSG-salt, which is known to boost umami.
• Garlic: Freshly minced garlic provides an aromatic and pungent counterpoint to the rich flavors, adding complexity to the seasoning.
• Freshly Ground Black Pepper: Adds a subtle heat and aromatic notes that complement the other spices.
• Pork Tenderloin: The star of the show. An average pork tenderloin weighs around 1 pound (approximately 454 grams). Don’t worry if yours is slightly larger or smaller. If it’s significantly larger (e.g., 20 ounces or more), I recommend cutting it into 5 pieces instead of 4 and adding an extra strip of bacon to wrap the fifth piece, ensuring all medallions are of a manageable size and cook evenly.

Serving Suggestions for a Complete Meal

These Smoky Bacon Wrapped Pork Medallions are incredibly versatile and pair beautifully with a variety of side dishes, making them perfect for any occasion. For a balanced meal, consider serving them alongside:

• Roasted Vegetables: Asparagus, green beans, Brussels sprouts, or a colorful mix of bell peppers and zucchini complement the rich flavors of the pork and bacon. A simple drizzle of olive oil, salt, and pepper is all you need.
• Potatoes: Roasted potatoes, creamy mashed potatoes, or a light potato gratin make a comforting and hearty accompaniment. Sweet potato fries also offer a delightful contrast.
• Grains: Quinoa, wild rice pilaf, or a light couscous can provide a healthy and satisfying base for your medallions.
• Fresh Salad: A crisp green salad with a vinaigrette dressing offers a refreshing counterpoint to the richness of the main dish, adding brightness and a fresh crunch.
• Apple Sauce or Chutney: For a classic touch, a homemade apple sauce or a fig chutney can add a sweet and tangy element that perfectly complements pork.

These thoughtful pairings will transform your bacon-wrapped pork medallions into a truly memorable dining experience.

Want more incredible bacon-wrapped recipes?

If you’ve fallen in love with the magic of bacon-wrapped delights, you’re in for a treat! The versatility of bacon knows no bounds, and wrapping it around various ingredients always guarantees an explosion of flavor and texture. Here are some more of our favorite recipes where bacon takes center stage: