Bacon-wrapped pork medallions with garlic-mustard butter
Bacon lends its smoky flavor to pork tenderloin medallions. Top with garlic-mustard butter and serve with baked sweet potatoes and steamed cauliflower.
Bacon-wrapped pork medallions with garlic-mustard butter recipe
Bacon-wrapped pork medallions ingredients
1 pork tenderloin, 1 to 1 1/4 pound
4 slices bacon, hickory-smoked
To taste, salt and black pepper
Garlic-Mustard Butter (recipe below)
Garlic-mustard butter ingredients
1/4 cup butter, (1/2 stick), softened to room temperature
2 teaspoons Dijon-style mustard
1 clove garlic, minced
Bacon-wrapped pork medallions 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.
Directions for broiling: Pre-heat broiler to 500 F. 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 400 F. 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.
In a small bowl, stir together ingredients until well mixed. Wrap in waxed paper to shape like a stick of butter. Chill while pork is cooking. When ready to serve, cut into fourths and top each pork mignon before serving.