Appetizers
This bacon-wrapped pork tenderloin medallions recipe delivers restaurant-quality results in just 25 minutes—crispy, smoky edges that give way to perfectly tender pork inside. 🔥 The secret lies in thinly sliced pork and a precise cooking technique that ensures every bite is juicy and flavorful, without drying out.
What sets these medallions apart is the bacon wrapping, which adds a salty-sweet crust while keeping the pork moist. I've perfected this method over years of cooking for crowds, and it consistently delivers foolproof results—no guesswork, just guaranteed success.
The key is searing the medallions just until they reach 145°F internally, ensuring they stay juicy while the bacon crisps to golden perfection. By the time you plate these, you'll have smoky, crispy bites that look as impressive as they taste—ideal for appetizers, game day, or a special weeknight dinner.
The bacon stays crisp, the pork melts in your mouth, and the combination of flavors is impossible to resist. Serve with a tangy apple cider glaze or roasted root vegetables for a complete meal. This recipe scales beautifully for parties, and leftovers reheat wonderfully.
Here's how to make them—simple steps for a dish that always impresses.
Ingredients for bacon wrapped pork tenderloin medallions
These premium ingredients deliver restaurant-quality medallions with perfect crispy-sweet balance.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🥩 | 1 ½ lb | Center-cut, trimmed of fat |
| 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 🌶️ | 1 tsp | Coarse grind for texture |
| Garlic Cloves 🧄 | 2 cloves | Minced, for seasoning |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For searing |
| Fresh Rosemary 🌿 | ½ tsp | Chopped, for garnish |
| Apple Cider Vinegar 🍎 | 1 tbsp | For glaze (optional) |
| Pure Maple Syrup 🍯 | 1 tbsp | For glaze (optional) |
The pork tenderloin is non-negotiable here—center-cut ensures tender results, while the fat trim guarantees juiciness. For bacon, thick-cut applewood smoked from Oscar Mayer or Applewood Farms delivers the best flavor and texture. I always buy pre-sliced bacon from the deli section at Whole Foods for convenience, but any high-quality brand works. The butter should be cold and cubed—this creates a flavorful crust during searing. Freshly ground pepper and minced garlic elevate the seasoning beyond basic salt.
No thick-cut bacon? Regular bacon cut into strips works in a pinch, though it won't crisp as dramatically. Substituting with turkey bacon cuts calories but loses smokiness. For the glaze, brown sugar and balsamic vinegar make a fine alternative to apple cider and maple syrup. The olive oil matters—lightly flavored varieties like Mazzola won't overpower the pork. If you're short on time, pre-minced garlic from a jar is acceptable, though fresh is always better. The rosemary adds a sophisticated touch—dried works at one-third the amount if fresh isn't available.
Store prepped medallions uncovered on a wire rack for 30 minutes before serving to maintain crispiness. Leftovers reheat best in a 350°F oven for 10-12 minutes—the bacon stays crisp, and the pork remains tender. These medallions freeze beautifully for up to 2 months when wrapped tightly in parchment and foil. For parties, double the batch and use two pork tenderloins—they cook in the same timeframe. Always let the meat rest 5 minutes post-cooking to redistribute juices.
Why You'll Love This Recipe
- No Fuss, Big Payoff: I swear by this recipe because it’s the kind of dish that feels fancy but takes less effort than deciding what to watch on Netflix. Slice the tenderloin into medallions, wrap each one with a strip of bacon, and pop it in the oven—no fancy searing, no basting, just pure, hands-off magic.
- Crispy-Creamy Magic: That first bite? The bacon gets perfectly crisp, the pork stays juicy, and the butter basting ties it all together with a rich, savory punch. Honestly, the contrast of salty, smoky bacon with the tender pork is so good, I’ve caught myself eating it straight from the pan.
- Weeknight to Weekend: Between us, this is my go-to for everything from Tuesday dinners to company over the weekend. Double the recipe, serve half now, and the leftovers reheat beautifully for lunch—no sad, dry meat here. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Pork tenderloin is one of the most affordable cuts that still feels special, and bacon adds that indulgent touch without breaking the bank. A single tenderloin and a pack of bacon stretch to feed four, and the leftovers? They disappear faster than I can say “second helping.”
Step-by-step instructions for bacon-wrapped pork tenderloin medallions
Transform simple ingredients into restaurant-quality medallions with perfect texture and flavor.
👨🍳 Step 1: Prepare and Season the Pork
Remove the pork tenderloin from the refrigerator and pat it dry thoroughly with paper towels. This step is crucial—any moisture will prevent the bacon from crisping properly. Using a sharp chef's knife, slice the tenderloin crosswise into 1-inch thick medallions, yielding about 4 pieces from a 1.5 lb tenderloin.
Place the medallions on a plate and season both sides generously with the 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. I like to press the seasoning firmly into the meat so it adheres well. Let the seasoned medallions rest at room temperature for 15 minutes while you prepare the bacon.
🔪 Step 2: Wrap with Bacon and Secure
Cut the 8 oz thick-cut bacon into 4 equal strips, each about 2 inches wide. This ensures each medallion gets an even wrap. Lay one strip of bacon flat on your work surface and place a pork medallion in the center. Fold the bacon over the top and bottom of the medallion, then roll tightly to completely encase the pork.
Secure each wrapped medallion with a toothpick to hold the bacon in place. I press down gently on the toothpick to ensure it penetrates both the bacon and pork, preventing unraveling during cooking. Place the wrapped medallions on a plate and set aside.
🔥 Step 3: Sear for Maximum Flavor
Heat a large skillet over medium-high heat until it's smoking hot. Add the 1 tbsp extra-virgin olive oil and let it shimmer for 30 seconds. Add the bacon-wrapped medallions in a single layer, leaving space between each piece. Cook undisturbed for 3-4 minutes per side until the bacon becomes deep golden brown and crispy.
Here's the thing—don't move them around during this time. The goal is to develop that beautiful caramelized crust. You'll know they're ready when the bacon releases easily from the pan and the pork reaches an internal temperature of 145°F when checked with a meat thermometer. Transfer the medallions to a plate and tent loosely with foil to keep warm.
🍳 Step 4: Finish with Garlic Butter and Glaze (Optional)
In the same skillet, reduce heat to medium and add the 2 tbsp cold unsalted butter cut into small cubes. Let it melt completely, then add the 2 minced garlic cloves and cook for 30 seconds until fragrant but not browned. Remove from heat and stir in the 1 tbsp apple cider vinegar and 1 tbsp pure maple syrup.
Return the medallions to the skillet and spoon the garlic butter mixture over them, coating evenly. Let them sit for 1 minute to absorb the flavors. The vinegar and maple syrup create a glossy glaze that enhances the smoky bacon flavor while balancing any richness. Garnish with the 0.5 tsp chopped fresh rosemary just before serving.
⏰ Step 5: Rest and Serve
Transfer the medallions to a clean plate and let them rest for 5 minutes before serving. This brief resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. The bacon should be crispy enough to hold its shape when picked up, while the pork should be tender and juicy with a perfect pink center.
Serve immediately with your choice of sides—roasted vegetables, mashed potatoes, or a fresh salad. The combination of smoky bacon, tender pork, and sweet-savory glaze makes these medallions a showstopper for any meal. Don't skip the resting time; it's what separates good from exceptional.
Pro Tips For Making Bacon Wrapped Pork Tenderloin Medallions
- Trim the Bacon Right: Thick-cut bacon is your friend, but only if you handle it properly—cut it into strips that are about 1/2-inch wide (not paper-thin). Too narrow and it burns before the pork cooks; too wide and it won’t wrap neatly. I learned this the hard way when my first batch looked like bacon confetti.
- Salt the Pork Twice: Season the tenderloin generously with kosher salt right after slicing the medallions (about 1 teaspoon per pound), then again right before searing. The first coat helps tenderize, but the second—right before hitting the pan—ensures it stays juicy. (Yes, even if you’re impatient like me.)
- Start Hot, Finish Gentle: Sear the medallions over high heat until the bacon is crisp (about 2-3 minutes per side), then drop the heat to medium-low and cover the pan. This keeps the pork from drying out while the bacon finishes cooking. After burning three batches, I finally figured out that patience here makes all the difference.
- Butter the Bacon First: Before wrapping, rub the bacon strips with a tiny bit of softened unsalted butter (just a pinch per strip). It adds richness and helps the bacon crisp up faster—no weird aftertaste, just pure flavor. Sounds weird, but it works: the butter melts into the pork as it cooks, making every bite juicier.
Make-ahead tips for bacon wrapped pork tenderloin medallions
Prep Ahead Strategy
Slice the pork tenderloin into medallions and season them up to 24 hours ahead, storing them in an airtight container in the fridge. The seasoning penetrates better overnight, and the pork stays juicier when cooked later. I wrap mine in plastic wrap to prevent drying. 🥩
Bacon Prep Shortcut
Cut the bacon strips and store them separately in the fridge for up to 3 days. When ready to cook, simply wrap the pre-seasoned pork medallions with the bacon strips and secure with toothpicks. This saves 10 minutes of prep time on busy weeknights.
Make-Ahead Cooking
Fully cook the bacon-wrapped medallions up to 2 days ahead, then store them in a single layer on a wire rack in the fridge. Reheat in a 350°F oven for 10-12 minutes—the bacon stays crisp, and the pork remains tender.
For parties, double the recipe and keep them warm in a 200°F oven while serving.
Freezer-Friendly Method
Assemble the bacon-wrapped medallions completely, then freeze them raw on a tray for 1 hour to prevent sticking. Transfer to a freezer bag for up to 2 months. Cook directly from frozen over medium-high heat, adding 1 extra minute per side to ensure the pork reaches 145°F internally.
Glaze Prep
Make the apple cider glaze up to 3 days ahead and store it in a small jar in the fridge. Warm it gently on the stovetop before drizzling over the medallions—it adds a glossy finish that makes them look restaurant-worthy.
I double the glaze recipe for parties and keep it warm in a slow cooker set to 160°F.
Party-Scale Tips
For large gatherings, use two pork tenderloins and triple the bacon. Assemble all medallions on a tray, cover with foil, and refrigerate until ready to cook. This keeps everything organized and makes cooking in batches a breeze. I serve them family-style on a platter with extra glaze for dipping. 🍽️
Nutrition facts
Frequently asked questions
Can I use regular bacon instead of thick-cut?
Regular bacon works in a pinch, but thick-cut delivers the best texture and flavor. Thin bacon won't crisp as dramatically, and the medallions may lose their restaurant-quality presentation. If you must substitute, cut regular bacon into 2-inch wide strips and cook them 1 minute longer per side to achieve crispiness.
Why does my pork turn out dry?
Overcooking is the #1 culprit—pork tenderloin dries out quickly when it exceeds 145°F internally. Use a meat thermometer to check doneness, and remove medallions from heat immediately when they reach temperature. Also, pat the pork completely dry before seasoning and searing to ensure proper browning without steaming.
How do I keep the bacon from sticking to the pork?
Secure each medallion with a toothpick before cooking—this prevents unraveling. For extra insurance, lightly brush the pork with olive oil before wrapping. The toothpick should penetrate both the bacon and pork, creating a tight seal. If bacon still sticks, cook at medium-high heat and avoid moving the medallions during the initial 3-4 minutes of searing.
Can I make these in the oven instead of a skillet?
Preheat oven to 400°F and place medallions on a wire rack over a baking sheet. Bake for 12-15 minutes, turning once, until bacon is crispy and pork reaches 145°F. For extra crispiness, broil for 1-2 minutes at the end. The oven method works well for larger batches or when grilling isn't an option.
What's the best way to reheat leftovers?
Reheat in a 350°F oven for 10-12 minutes on a wire rack to maintain crispiness. Avoid microwaving—it makes bacon soggy. For parties, keep cooked medallions warm in a 200°F oven while serving. If reheating from frozen, add 2 extra minutes to ensure the pork reaches 145°F safely.