Bacon-Wrapped Pork Medallions with
Garlic-Mustard Butter
Three ways to cook are given - pan-broiling, broiling or grilling.
Yield: 4 servings
Ingredients
Garlic-Mustard Butter
- 1/4 cup (1/2 stick) butter (room temperature)
- 2 teaspoons Dijon style mustard
- 1 clove garlic, minced
Pork
- 1 (1 to 1 1/4 pound) pork tenderloin
- 4 slices hickory-smoked bacon
- Salt
- Black pepper
Instructions
Garlic-Mustard Butter
- In a small bowl, stir together ingredients until well mixed. Wrap in wax 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.
Pork
- Cut tenderloin into 8 slices (medallions) approximately 1 to 1 1/4 inches wide. Place two slices (medallions) together and wrap bacon slice around both pieces to hold together to make pork “mignons.” Secure with a wooden pick.
- Repeat with remaining pork medallions and bacon. Season both sides with salt and pepper and spray lightly with cooking spray.
- 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 to 5 minutes or until internal temperature reaches 145 degrees F, followed by a 3 minute rest time.
Broiling: Heat broiler to 500 degrees F. Broil pork mignons about 4 inches from heat source for 4 to 5 minutes per side or until internal temperature reaches 145 degrees F, followed by a 3 minute rest time.
Grilling: Heat grill to 400 degrees F. Place pork mignons directly over high heat. Close grill lid; grill for 4 to 5 minutes per side or until internal temperature reaches 145 degrees F, followed by a 3 minute rest time. - Remove wooden pick; serve with Garlic-Mustard Butter.
Nutrition
Per serving: 340 calories
Attribution
Recipe and photo used with permission from: National Pork Board
