Bacon Wrapped Pork Medallions are an Easy enough dinner option for your regular weeknight rotation that's impressive enough to serve at your fanciest party.

Bacon Wrapped Pork Medallions  Bacon Wrapped Pork Medallions

Pork medallions are an easy and impressive dinner option that's also inexpensive! A single pork tenderloin can be cut into 10-12 medallions, which when wrapped in bacon make enough to serve four people.

With so few ingredients it's all about ingredient quality with this recipe. Use thick cut bacon, kosher salt and coarse ground black pepper for the best results.

I've tested this recipe multiple times with different cooking methods and the most successful method includes par-cooking the bacon halfway before wrapping the pork.

The easiest way to cook the pork is to cook the bacon halfway then wrap each medallion and secure with a toothpick. If you'd prefer to cook the tenderloin as one piece you can wrap the bacon around the entire roast then slice once fully cooked.

Bacon Wrapped Pork Medallions in Cast Iron Skillet

Most importantly, season the pork before wrapping in addition to seasoning the bacon on the exterior. By the time the medallions are done cooking, the bacon will have finished cooking and browning.

 This recipe keeps things simple with just 4 ingredients (including the salt and pepper!) but you can certainly add in some fresh herbs and spices to mix things up as well:

  • Rosemary: Rosemary and pork are natural together, use ½ teaspoon finely chopped rosemary.
  • Sage: Sage and pork  stuffing is a favorite of ours, so we love to also dried rubbed sage to this recipe sometimes (½ teaspoon).
  • Garlic and Thyme: 2 cloves garlic, minced and 1 teaspoon fresh thyme rubbed on the pork before wrapping in bacon.

How do you cook pork medallions in the oven:

Once wrapped in the half cooked bacon add the seasoned pork medallions to your cast iron skillet. No need to brown off the sides of the pork, just a spoonful of bacon fat spooned over the top of each medallion is enough to brown the pork.

What temperature to cook pork medallions:

To crisp the bacon and cook the pork medallions, the pork is cooked at 400 degrees. If cooking without bacon, the pork can be cooked at 350 degrees.

How long do you cook pork tenderloin wrapped in bacon:

The medallions are cut before being wrapped in bacon, but if cooking the pork tenderloin whole and wrapped in bacon, cook the bacon halfway before wrapping. Cook the pork in the oven for an additional 20-25 minutes at 375 degrees.

Tools Used in the making of this Bacon Wrapped Pork Medallions:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Pig Tail Flipper: I use this to flip bacon quickly, it's easier than using tongs.

  • 1 pork tenderloin , cut into 8-10 2" portions
  • 8-10 slices thick cut bacon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper

  • Preheat the oven to 400 degrees.

  • Cook the bacon strips until half-cooked.

  • Wrap the medallions with a piece of bacon and secure it with a toothpick.

  • Add to a hot cast iron skillet (heated on the stovetop on high heat).

  • Spoon over a bit of bacon fat onto each medallion.

  • Bake in the oven for 15-20 minutes.

  • Remove toothpicks before serving.

Calories: 845 kcal | Carbohydrates: 1 g | Protein: 103 g | Fat: 45 g | Saturated Fat: 15 g | Cholesterol: 342 mg | Sodium: 1003 mg | Potassium: 1925 mg | Vitamin A: 25 IU | Calcium: 31 mg | Iron: 4.7 mg

Keyword: Bacon Wrapped Pork Medallions

Bacon Wrapped Pork Tenderloin

Bacon Wrapped Pork Tenderloin cut into medallions

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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