Appetizers
This bacon-wrapped pork tenderloin medallions recipe delivers restaurant-quality results in just 20 minutes, transforming simple ingredients into a showstopping dish. 🔥 The secret lies in thinly sliced pork medallions wrapped in crispy bacon, seared to perfection—juicy centers with edges that practically shatter.
After years of perfecting this technique in my kitchen at The Smoky Pig, I can confidently say this is the one dish that always impresses, whether you're feeding a crowd or treating yourself to a special meal.
The beauty of this recipe is its simplicity: no fancy marinades or complicated steps required. You'll start with tender pork tenderloin sliced into medallions, each wrapped in a strip of bacon for that irresistible smoky-sweet flavor.
The key technique is searing the medallions in a hot pan before finishing them in the oven—this ensures crispy bacon and perfectly cooked pork every time. Even if you're new to cooking pork, this method is foolproof, and the results speak for themselves.
What you'll end up with is a plate that looks as good as it tastes: golden, crispy bacon wrapped around tender, pink pork medallions that practically melt in your mouth.
The aroma alone will have everyone gathering around your table, and the first bite delivers that perfect balance of smoky, savory, and succulent flavors. This dish pairs beautifully with roasted potatoes, caramelized onions, or a crisp green salad to round out the meal.
Whether you're hosting a dinner party or simply craving something special, these bacon-wrapped pork tenderloin medallions are a game-changer. The best part? They come together faster than you can say "crispy bacon," making them the ideal dish for weeknight dinners that feel like a celebration.
Let's get cooking—your taste buds will thank you.
Ingredients for bacon wrapped pork tenderloin medallions
Eight simple ingredients transform into showstopping bacon-wrapped pork medallions that impress every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🥩 | 1 ½ lb | Center-cut, trimmed of silver skin |
| Thick-Cut Bacon 🥓 | 8 oz | Applewood smoked preferred |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cut into small cubes |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarsely ground |
| Garlic Cloves 🧄 | 2 cloves | Minced, for garnish |
| Fresh Rosemary 🌿 | ¼ tsp | Finely chopped, for garnish |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin, for searing |
| All-Purpose Flour 🌾 | 1 tbsp | For dredging |
| Fresh Thyme Leaves 🌿 | ¼ tsp | Chopped, for garnish |
| Honey 🍯 | ½ tsp | For finishing (optional) |
The pork tenderloin is your star here—center-cut with that perfect marbling. Costco or Whole Foods carry the best quality, but your local butcher will have it too. Look for pieces that are uniform in size, about 1.5 inches in diameter. Applewood-smoked bacon from Oscar Mayer or Thorne's adds that smoky depth, but any thick-cut bacon will work. If you're feeling fancy, wrap the medallions in bacon strips while still cold—they'll hold better during searing. And trust me, Diamond Crystal kosher salt makes all the difference in seasoning.
No applewood bacon? Hickory or pecan-smoked works just as well. Running short on time? Skip the honey drizzle—the bacon and pork flavors shine without it. Fresh herbs can be swapped for dried at one-third the amount, but fresh rosemary and thyme give that restaurant-quality aroma. The flour isn't for coating—just lightly dust the cutting board to keep the medallions from sticking while you slice. And if your pork tenderloin has a thick end, pound it gently to even thickness—1/2-inch medallions cook perfectly every time.
These medallions reheat beautifully—just pop them in a 350°F oven for 10 minutes to restore that crispy bacon. Store leftovers in an airtight container for 3 days in the fridge, or freeze for 2 months. I always make a double batch—they disappear fast. Garnish with the minced garlic and herbs right before serving, because nothing beats that fresh aroma. And save those bacon bits! They make killer croutons or a quick breakfast hash.
Why You'll Love This Recipe
- Two-Ingredient Magic: I swear by this combo—pork tenderloin and thick-cut bacon. That’s it. No fancy marinades, no last-minute shopping. Just slice, wrap, and bake. The bacon renders down into crispy blankets while the pork stays juicy, and honestly? It’s my "I don’t wanna cook but still want to impress" go-to.
- Crispy-Creamy Perfection: Between us, the butter-basted finish is what makes this dish. You sear the medallions in a hot pan first, then brush them with melted butter while they bake—crispy edges, tender inside, and that smoky-sweet bacon flavor? It’s the kind of bite that disappears too fast, and I’ve lost count of how many times I’ve had to make seconds.
- Game for Any Table: This isn’t just a weeknight dinner. Serve it sliced thin over mashed potatoes for a hearty meal, or plop it on a charcuterie board with apples and cheese for a fancy gathering. I’ve even packed leftovers for lunch the next day—still delicious, still impressive. It’s the ultimate "I can do this" dish for any occasion.
- Leftovers That Don’t Suck: Most pork dishes dry out when reheated, but not these medallions. The bacon keeps them moist, and the butter adds richness even when warmed up. I make a double batch on Sundays, slice them up, and store them in the fridge—ready for sandwiches, salads, or a quick stir-fry. Budget-friendly? Absolutely. Waste-free? Even better.
Step-by-step instructions for bacon-wrapped pork tenderloin medallions
Here's how to transform simple ingredients into restaurant-quality medallions with perfect texture every time.
👨🍳 Step 1: Prep and Season the Pork
Pat the 1.5 lb pork tenderloin completely dry with paper towels—this is crucial for crispy bacon. Trim any remaining silver skin and cut the tenderloin into 4 equal medallions, about 1-inch thick each. I like to use a sharp boning knife for clean cuts that won't tear the meat.
Place the medallions in a bowl and season generously with 1.5 tsp kosher salt and 0.5 tsp freshly ground black pepper. Toss them gently to coat evenly. Let them sit at room temperature for 15 minutes while you prep the bacon—this ensures even cooking through the center.
🥘 Step 2: Wrap with Bacon and Dredge
Cut the 8 oz thick-cut bacon into 4 strips, each about 2 inches wide. Wrap one strip tightly around each pork medallion, tucking the ends underneath to secure. The bacon should completely encase the pork, leaving no gaps.
In a shallow dish, combine 1 tbsp all-purpose flour with 0.25 tsp fresh thyme leaves and 0.25 tsp fresh rosemary. Roll each wrapped medallion in this mixture, pressing gently to adhere. This creates a flavorful crust that helps crisp the bacon and adds texture contrast.
🔥 Step 3: Sear for Crispy Perfection
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the wrapped medallions in a single layer, leaving space between them. Cook undisturbed for 3-4 minutes per side until the bacon is deep golden brown and crispy.
Here's where it gets tricky: you want the pork to reach 145°F internally while the bacon crisps. Use a meat thermometer to check the thickest part of each medallion. If the bacon starts to burn before the pork reaches temperature, reduce heat slightly to medium and continue cooking.
🍳 Step 4: Finish with Butter and Honey Glaze
Remove the medallions from the skillet and transfer to a warm plate. Add 2 tbsp cold unsalted butter to the same skillet over medium heat. Let it melt completely, then pour the melted butter over the medallions, basting them generously.
For the finishing touch, drizzle each medallion with 0.5 tsp honey (divide evenly). The heat will make the honey caramelize slightly, creating a beautiful glaze that balances the smoky bacon flavor. Garnish with 2 minced garlic cloves for a fresh aromatic finish.
⏰ Step 5: Rest and Serve
Let the medallions rest for 5 minutes before serving. This crucial step allows the juices to redistribute, preventing them from running out when you cut in. The bacon will stay crispy while the pork remains perfectly tender.
Slice each medallion into ½-inch thick pieces and serve immediately. The contrast of crispy bacon, juicy pork, and caramelized honey will have everyone asking for seconds. Pair with roasted potatoes or a fresh salad for a complete meal.
Pro Tips For Making Bacon Wrapped Pork Tenderloin Medallions
- Trim the Bacon Evenly: Thick-cut bacon is your friend here, but uneven slices mean uneven cooking. Take 10 seconds to trim each strip to the same width—about ½-inch—so every medallion gets that crispy, consistent wrap. I learned this the hard way when one side of my first batch turned into bacon grease while the other stayed chewy.
- Sear on High Heat: Cast iron or stainless steel pan, crank it to medium-high, and let it scream for 30 seconds before adding the butter. The pork needs that initial shock to lock in juices, and the bacon will crisp up faster when the pan’s already blistering. I used to hover over the stove like a nervous parent—now I walk away for 2 minutes while it works its magic.
- Salt the Pork Twice: Kosher salt the pork medallions before wrapping them in bacon, then again right after searing. The first layer seasons the meat, the second builds that crust. Skip the second round, and you’ll miss out on the caramelized flavor that makes this dish sing. (Yes, even if you’re impatient like me.)
- Use Cold Butter: Scoop that unsalted butter straight from the fridge and let it sit for 10 minutes before adding it to the pan. Cold butter bastes the pork without turning to grease immediately, giving you time to render the bacon fat first. Sounds weird, but it works—your pan won’t turn into a slippery mess, and the butter won’t burn before it browns the meat.
Health benefits of bacon wrapped pork tenderloin medallions
Lean Protein Power
Pork tenderloin is one of the leanest cuts of pork, with just 3 grams of fat per ounce—about half the fat of chicken thigh. When wrapped in bacon, you get that rich, smoky flavor without sacrificing nutrition.
A 4-ounce serving of these medallions delivers 26 grams of protein, making it perfect for muscle repair and satiety. 💪
Iron and Zinc Boost
The combination of pork and bacon provides a solid dose of iron and zinc, essential minerals for energy and immune function. Pork tenderloin is particularly rich in B vitamins, especially B6 and niacin, which support metabolism and nerve function.
Bacon adds zinc, crucial for wound healing and immune defense.
Healthy Fat Balance
While bacon isn't typically considered "healthy," the monounsaturated fats in pork tenderloin and the small amount of bacon used here create a balanced fat profile. The applewood-smoked bacon adds flavor without overwhelming the dish with saturated fat.
For a lighter option, use turkey bacon—it cuts calories by nearly half while keeping the smoky taste.
Low-Carb Friendly
This dish is naturally low-carb, making it perfect for keto or Atkins diets. With no added sugars or starchy sides, you're getting pure protein and healthy fats. The honey drizzle is optional, so you can skip it entirely for a completely carb-free option.
I often serve these with a side of roasted Brussels sprouts for extra fiber and nutrients.
Antioxidant Benefits
The rosemary and thyme used for seasoning are packed with antioxidants that combat inflammation. Rosemary contains carnosic acid, which has been shown to protect brain cells, while thyme is rich in flavonoids that support heart health. Even the garlic garnish adds allicin, a compound with powerful antimicrobial properties. 💛
Nutrition facts
Frequently asked questions
Can I use pork loin instead of pork tenderloin for this recipe?
While you can substitute pork loin, it won't be as tender or flavorful. Pork tenderloin has less connective tissue and cooks faster, giving you that perfect juicy center. If you must use loin, trim excess fat and cut into ½-inch thick slices to ensure even cooking. The bacon wrapping technique remains the same.
How do I keep the bacon from burning before the pork is cooked through?
Start with medium-high heat and monitor closely. If the bacon browns too quickly, reduce to medium and cover the pan for 1-2 minutes to trap heat. Use a meat thermometer—pork is safe at 145°F. For extra insurance, sear the bacon separately first to render some fat, then add the pork.
Can I make this recipe in the oven instead of on the stovetop?
Preheat oven to 400°F and place wrapped medallions on a wire rack over a baking sheet. Bake for 15-18 minutes, flipping halfway, until bacon is crispy and pork reaches 145°F. Finish with butter and honey as directed. This method works well for larger batches.
What's the best way to reheat leftovers without drying out the bacon?
Reheat in a 350°F oven for 10-12 minutes on a wire rack. The elevated surface keeps bacon crispy while warming through. For stovetop, use a skillet over low heat with a splash of water to steam the pork gently. Never microwave—it turns bacon soggy.
How can I make this dish more flavorful without adding extra ingredients?
Double down on the seasoning! Use 1 tsp smoked paprika in the flour mixture and add ½ tsp garlic powder to the pork before wrapping. For extra depth, toast the rosemary and thyme in a dry pan for 30 seconds before using. The caramelized herbs add incredible aroma.