Bacon Wrapped Pork Medallions
These Bacon Wrapped Pork Medallions are coated in smoky bacon and seasoned with a flavorful spice rub that tastes like it came from a fancy steakhouse. I love that I can get it on the table in under an hour. Sometimes I serve them as a main dish, but they also make a great appetizer for birthday dinners or special family nights.
Is it bacon-wrapped? Then it’s going on my plate! I always thought this was such a genius idea when I first started creating recipes, and that’s why I’ve made a bunch of them. My air fryer bacon wrapped chicken tenders are super popular, this bacon wrapped meatloaf is a total classic, and my personal favorite, especially in the summer, is my air fryer bacon wrapped pineapple. Seriously, you’ve got to try that one!
Table of contents
So to keep the bacon party going, I made these Bacon Wrapped Pork Medallions, and let me tell you, they never last long when I bring them out. I mean seriously, bacon wrapped around juicy pork? That combo always wins. The little spice rub I add gives it a smoky-sweet kick with a hint of pepper, and once it comes out of the oven, oh.. my, it’s pure dinner-table silence because everyone’s too busy digging in.
Why you will love this recipe
- Bacon makes it better: That smoky and crispy bacon wrap seals in the flavor and makes every bite totally irresistible. It turns plain pork into an yummy meal you family will love.
- Dinner or party ready: I’ve made these for quick weeknight meals and also served them at birthday dinners. They always get rave reviews either way.
- Easy prep, big payoff: You don’t need a ton of time, which is great for a busy mom like me. Just season, wrap, bake, and boom, dinner is ready in under an hour.
- A family favorite: My kids can be a little picky, but they’ll always show up for bacon-wrapped anything. I’ve already made it twice this month.
What you will need
- Pork tenderloin: I slice up a pork tenderloin into thick rounds for juicy and tender medallions.
- Bacon: I use thick cut bacon to keep the pork super moist.
- Brown sugar: A bit of brown sugar gives a sweet caramelized crust we all love.
- Smoked paprika: Smoked paprika adds a great smoky flavor.
- Garlic and onion powder: I always add garlic powder, and a bit of onion powder to go with it. The two just work so well together.
- Seasonings: I just use a few twists of black pepper and a good pinch of salt. I usually go with kosher salt for the best flavor.
How to make
Prep the bacon and spice rub: I start by preheating the oven to 400°F. Then, in a large non-stick pan over medium-high heat, I cook the bacon strips just until they’re about halfway done. While that’s going, I mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl to make a quick spice rub.
Rub the tenderloin: I rub the whole pork tenderloin all over with the spice mix, making sure every bit is coated. I always wait to slice it into medallions until after the rub is on so the flavor really sticks.
Wrap it up: I take a strip of the pre-cooked bacon and wrap it snugly around each medallion. Then I stick a toothpick through to hold everything in place while it bakes.
Sear and bake: I heat a seasoned cast-iron skillet over high heat, then sear the pork medallions for 3 to 4 minutes on each side until they’re nicely browned. I spoon a little of that tasty bacon fat over the top, then pop the whole skillet into the oven and bake for 15 to 20 minutes until they’re cooked through.
Serve: I plate the medallions while they’re still hot, sprinkle a bit of fresh parsley on top for color and flavor, and serve them right away. So simple, and always a crowd-pleaser at dinner.
Expert tip
Sear before you bake
The best tip I can give you for cooking these Bacon Wrapped Pork Medallions is to sear the bacon-wrapped pork in a hot skillet before baking. I do this every time because it gives the bacon a crispy edge and locks in the flavor of the spice rub. If you skip this step, the bacon might stay soft, and you’ll miss out on that delicious caramelized crust that makes this dish absolutely delicious.
More tips to consider:
- Cook your bacon halfway before wrapping. If you skip this, the bacon can turn out undercooked or rubbery by the time the pork is done. I just do a quick fry until it’s starting to brown but still flexible.
- After baking, I let the medallions rest for 5 minutes before slicing or serving. This keeps the juices inside so the pork stays tender and juicy.
- I always check the internal temp of the pork to make sure it hits 145°F. That way, it’s fully cooked but still moist and not dried out.
- If your skillet is small, don’t overcrowd the pork. Just sear them in batches and finish in the oven on a sheet pan.
- If your bacon has a thick fatty edge, I like to trim a little off so it cooks up crispier and not rubbery.
Recipe variations
- Maple glazed: I love brushing on a little maple syrup during the last 5 minutes of baking. It adds a sweet finish that pairs perfectly with the smoky bacon and spice rub.
- Stuffed with cheese: Sometimes I slice a pocket into each medallion before wrapping and add a small cube of mozzarella or pepper jack. It melts into the center and makes it extra creamy and flavorful.
- Herb crusted version: Swap the paprika and brown sugar for a mix of rosemary, thyme, and garlic. It turns out super fragrant and tastes amazing with roasted potatoes.
- Spicy chipotle rub: For a little kick, I add ground chipotle chili powder and a pinch of cayenne to the spice mix. It’s not overly spicy, but it brings a smoky heat that’s so yummy.
- Try other seasonings: I love playing with other rubs like Cajun, lemon pepper, Jamaican jerk, or this fantastic BBQ rub.
Serving suggestions
Whenever I make these bacon wrapped pork medallions, it usually means we’ve got something to celebrate. I’ve served them for everything from my friend’s backyard birthday BBQ to our family’s Christmas Eve dinner. To finish with something sweet, sometimes I go citrusy with a chilled slice of key lime pie, and other times I prep ahead with my easy strawberry chia pudding for a lighter finish.
They always look so impressive on the platter, especially with some parsley sprinkled on top and a few fancy sides to match. I once paired them with Fondant potatoes and my delicious roasted brussels sprouts for our anniversary dinner at home, and my kids thought we were dining at a restaurant. Even better, they reheat beautifully the next day, which means I get to enjoy them all over again without lifting a finger.
How to store leftovers
- Refrigerate: Once they’ve cooled down completely, I store the leftovers in an airtight container in the fridge. They stay fresh for up to 3 days.
- Freezing: I pop them into a freezer-safe container and keep them frozen for up to a month.
- Reheating: When I’m ready to enjoy them again, I thaw in the fridge overnight if frozen, then microwave until hot. Super easy!
Frequently asked questions
If your pork turns out dry, it might be the bacon. I’ve found that thinner or lean bacon doesn’t do the job as well. Since we trim the fat off the pork, the bacon needs to step in and keep everything juicy. That’s why I always go for thick-cut, nicely marbled slices. I also double-check that my oven is at the right temperature, and I never skip the meat thermometer. It’s the best way to make sure I pull the pork out at just the right moment before it overcooks.
I like buying a whole tenderloin and cutting it up myself. It lets me portion the meat just the way I want, depending on the recipe. For this one, I start by trimming off any visible fat from the surface. Then, I slice the tenderloin crosswise into thick pieces, about two inches each. And just like that, they’re ready to go!
You can place the slices between cling film and give them a few gentle taps with a rolling pin or meat mallet to tenderize. Sometimes I’ll marinate them in a little vinegar, soy sauce, or even a simple brine. But honestly, for this recipe, the bacon does most of the work. It keeps the outside from drying out while the high heat from roasting seals in all that juicy flavor.
More bacon-wrapped recipes:
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Bacon Wrapped Pork Medallions
Ingredients
- 1 pork tenderloin cut into about 8 to 10 portions that 2″ thick
- 8-10 slices thick-cut bacon
Spice Rub:
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon brown sugar
- 1 teaspoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
Instructions
- Preheat the oven to 400 degrees F.
- In a large non-stick pan over medium-high heat, cook the bacon strips until about half-cooked.
- Mix all the Spice Rub ingredients in a small bowl.
- Rub the spice mixture onto the pork tenderloin BEFORE cutting it into medallions.
- Wrap each medallion in a piece of bacon and secure it with a toothpick.
- Place a seasoned cast-iron skillet over high heat and once hot, add the pork medallions and cook on both sides until browned 3-4 minutes.
- Spoon over a bit of the released bacon fat onto each medallion and transfer the skillet into the oven. Bake for 15-20 minutes.
- Remove toothpicks before serving and sprinkle medallions with chopped fresh parsley.
- Serve!
Notes
Sear before you bake
The best tip I can give you for cooking these Bacon Wrapped Pork Medallions is to sear the bacon-wrapped pork in a hot skillet before baking. I do this every time because it gives the bacon a crispy edge and locks in the flavor of the spice rub. If you skip this step, the bacon might stay soft, and you’ll miss out on that delicious caramelized crust that makes this dish absolutely delicious.More tips to consider:
- Cook your bacon halfway before wrapping. If you skip this, the bacon can turn out undercooked or rubbery by the time the pork is done. I just do a quick fry until it’s starting to brown but still flexible.
- After baking, I let the medallions rest for 5 minutes before slicing or serving. This keeps the juices inside so the pork stays tender and juicy.
- I always check the internal temp of the pork to make sure it hits 145°F. That way, it’s fully cooked but still moist and not dried out.
- If your skillet is small, don’t overcrowd the pork. Just sear them in batches and finish in the oven on a sheet pan.
- If your bacon has a thick fatty edge, I like to trim a little off so it cooks up crispier and not rubbery.