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Bacon-wrapped pork tenderloin medallions deliver the perfect balance of smoky, crispy bacon and tender, juicy pork—ready in just 25 minutes. ✨ This recipe transforms simple ingredients into a restaurant-worthy dish that impresses without requiring advanced techniques. I developed it during a busy week when I needed a showstopper that still felt effortless, and it's been a staple at my table ever since.
The secret lies in the technique: thinly sliced pork medallions wrapped in bacon, then seared to perfection. The high heat creates a caramelized crust on the bacon while keeping the pork perfectly tender inside. Unlike traditional pork chops, these medallions cook quickly and evenly, making them ideal for weeknight dinners or special occasions.
What you'll end up with is a plate of golden, crispy medallions that practically melt in your mouth. The bacon adds a smoky depth that pairs beautifully with the natural sweetness of the pork, creating a flavor profile that's both rich and balanced. This dish is elegant enough for dinner parties but simple enough for any night you crave something special.
Serve with roasted potatoes, caramelized onions, or a tangy apple glaze to round out the meal. The versatility of this recipe means it works equally well for a casual family dinner or an impressive guest meal. Let's get started on creating these smoky-crispy bites!
Ingredients for bacon wrapped pork tenderloin medallions
Eight essential ingredients transform simple pork into restaurant-worthy medallions with smoky bacon perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🥩 | 1 ½ lb | Center-cut, trimmed of fat |
| Bacon 🥓 | 8 oz | Thick-cut, no sugar added |
| All-Purpose Flour 🌾 | ½ cup | For dredging medallions |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced for seasoning |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For searing medallions |
| Unsalted Butter 🧈 | 2 tbsp | Cold, for basting |
| Fresh Rosemary 🌿 | 1 tbsp | Chopped, for garnish |
| Fresh Thyme 🌿 | 1 tbsp | Chopped, for garnish |
| Lemon Wedges 🍋 | 2 whole | For serving |
The pork tenderloin is your canvas—center-cut and trimmed for even cooking. Most butchers will slice it for you, but if you're doing it at home, ask for ½-inch thick medallions. Thick-cut bacon from Costco or Whole Foods gives the best crisp without burning. I always grab the applewood-smoked variety if available—it adds an extra layer of depth. For the flour, Bob's Red Mill all-purpose works perfectly, but any light flour will do. The key is to keep everything cold until you're ready to cook—this prevents the pork from toughening up.
No thick-cut bacon? Substitute with regular bacon, but cut it in half lengthwise before wrapping. Running short on rosemary? Fresh thyme at double the amount works beautifully. The olive oil and butter should be high-quality—California avocado oil for searing and European-style butter for basting make a noticeable difference. If you're in a pinch, any neutral oil (like vegetable) will work for searing, but butter is non-negotiable for basting. The garlic can be jarred minced if you're short on time, but fresh is always better. And trust me on the cold butter—it bastes perfectly without burning.
Store the raw pork and bacon wrapped in paper towels in the fridge for up to 2 days. Once cooked, these medallions reheat beautifully—wrapped in foil at 350°F for 10 minutes brings them back to life. I always make a double batch and freeze half—individual portions wrapped in parchment reheat perfectly. The herbs and lemon last 5-7 days in the fridge, but the bacon-wrapped medallions themselves? Best eaten fresh, though they keep 3-4 days in the fridge if stored properly. Leftovers make amazing sandwiches the next day.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—just flour, salt, and pepper on the pork, then wrap it in bacon. No extra pans, no fuss, and the oven does all the work while I sip my coffee.
- Crispy-Creamy Dream: That first bite? Crunchy bacon gives way to tender, juicy pork—like a hug for your taste buds. The salt and pepper make it sing without overpowering, and honestly, it’s the kind of flavor that sticks with you.
- Weeknight Hero: Between us, this is my go-to when I need dinner fast but still want to impress. Double the recipe, pop it in the fridge, and reheat slices for sandwiches later—no one will guess it’s not fresh off the grill.
- Budget-Friendly Luxury: Pork tenderloin stretches farther than you’d think, and wrapping it in bacon makes it feel special without breaking the bank. Leftovers? Even better cold in salads or reheated for breakfast hash—waste not, want not.
Step-by-step instructions for bacon-wrapped pork tenderloin medallions
Here's how to transform simple ingredients into restaurant-style medallions with perfect texture every time.
👨🍳 Step 1: Prep and Season the Pork Medallions
First, slice the 1.5 lb pork tenderloin into 1-inch thick medallions—you should get about 6-8 pieces. Pat each piece dry with paper towels to ensure maximum crispiness. Place the medallions in a shallow dish and season both sides generously with 1.5 tsp diamond crystal kosher salt and 0.5 tsp freshly ground black pepper. I like to press the seasoning in firmly so it adheres well during cooking.
Next, sprinkle the 0.5 cup all-purpose flour evenly over the seasoned medallions. Toss gently to coat lightly—just enough to create a delicate crust without making them heavy. Let them sit for 5 minutes while you prepare the bacon. This resting time helps the seasoning penetrate and the flour adhere properly.
🔥 Step 2: Wrap and Sear the Medallions
Cut the 8 oz thick-cut bacon into 6-8 strips—each should be about 2 inches wide to wrap completely around a medallion. Lay a medallion flat and place a bacon strip over it, then roll tightly to encase the pork completely. Secure with a toothpick if needed. Repeat with all medallions.
Heat a large skillet over medium-high heat and add 1 tbsp extra-virgin olive oil. Once shimmering, add the wrapped medallions in a single layer—don't crowd the pan. Sear for 3-4 minutes per side until the bacon is deep golden brown and crispy. You'll see the pork juices bubbling around the edges—that's your signal the medallions are developing flavor and texture.
🍳 Step 3: Finish with Garlic Butter and Herbs
Reduce heat to medium and add 2 tbsp cold unsalted butter to the skillet. Tilt the pan slightly and spoon the melted butter over the medallions for 1-2 minutes until the butter foams and turns golden. Add the 3 minced garlic cloves and cook for 30 seconds until fragrant—this adds incredible depth of flavor without burning.
Remove the medallions from the skillet and transfer to a warm plate. In the same skillet, add 1 tbsp chopped fresh rosemary and 1 tbsp chopped fresh thyme, stirring for 10 seconds to release their aromatic oils. Pour this herb-infused oil over the medallions to coat them evenly.
🍽️ Step 4: Rest and Serve with Lemon
Let the medallions rest for 5 minutes before serving. This resting time is crucial—it allows the juices to redistribute throughout the pork, ensuring each bite is tender and moist rather than dry. The bacon will stay crispy while the pork reaches its perfect internal temperature of 145°F.
Arrange the medallions on a platter and garnish with the 2 whole lemon wedges. Serve immediately with the crispy bacon still wrapped around each piece. The contrast of smoky, crispy bacon with tender, herb-infused pork and bright lemon creates a perfect balance of flavors and textures that will impress anyone at your table.
Pro Tips For Making Bacon Wrapped Pork Tenderloin Medallions
- Trim the Medallions Evenly: I used to eyeball it and end up with uneven slices—some barely holding together, others too thick to cook through. Grab a sharp knife, slice the tenderloin into 1-inch thick rounds, then press down firmly with your palm to flatten slightly. Consistency is everything when you’re wrapping them in bacon.
- Salt the Pork First: I learned this the hard way—seasoning after wrapping the bacon means half your salt gets buried in there. Pat the pork dry, then generously coat both sides with kosher salt before wrapping. The bacon will crisp up better, and the pork won’t taste like it’s playing hide-and-seek with flavor.
- Skip the Overcrowding Pan: Nothing ruins a good sear like a steaming, crowded pan. Cook the medallions in a single layer over medium-high heat, giving them space to breathe. If you’re short on pan real estate, work in batches—your future self will thank you for that crispy bacon, not sad, soggy strips.
- Rest Before Flouring: I was in a rush once and dredged the wrapped medallions straight into flour after searing—big mistake. Let them rest 2-3 minutes off the heat first. The residual heat will help the flour stick better, giving you that golden, crunchy crust without turning into a floury mess. (Yes, even if you’re impatient like me.)
Best sauces and condiments for this bacon wrapped pork tenderloin medallions
Classic Garlic-Herb Glaze
The simplest way to elevate these medallions is with a quick garlic-herb glaze. After searing, remove the medallions and make a sauce by melting 2 tbsp butter in the skillet, then whisking in 1 tbsp minced garlic, 1 tbsp fresh thyme leaves, and 1 tsp lemon juice. Simmer for 30 seconds until fragrant, then drizzle over the medallions just before serving. This adds a bright, aromatic finish that cuts through the richness of the bacon. 🌿
Sweet Maple-Balsamic Reduction
For a touch of sweetness, create a maple-balsamic reduction by combining 2 tbsp balsamic vinegar, 1 tbsp pure maple syrup, and 1 tsp Dijon mustard in a small saucepan. Simmer over medium heat for 3-4 minutes until thickened to a syrupy consistency. Drizzle over the medallions and garnish with microgreens for a restaurant-worthy presentation. This glaze adds complexity with its tangy-sweet balance.
Spicy Chipotle Aioli
If you love heat, whip up a quick chipotle aioli by blending 3 tbsp mayonnaise, 1 tsp adobo sauce (from a can of chipotles in adobo), ½ tsp lime juice, and ¼ tsp smoked paprika. Spread a thin layer on each medallion before serving, or serve it on the side for dipping. The smoky heat from the chipotle pairs perfectly with the crispy bacon and tender pork. 🌶️
Brown Sugar-Honey Butter
For a caramelized finish, melt 2 tbsp butter with 1 tbsp brown sugar and 1 tsp honey in a small saucepan over low heat. Stir until the sugar dissolves and the mixture turns golden. Brush this sweet butter over the medallions in the last minute of cooking. The caramelized sugar adds a delightful crunch and balances the smokiness of the bacon.
Creamy Horseradish Sauce
Mix ¼ cup sour cream, 1 tbsp prepared horseradish cream, 1 tsp fresh chives, and a pinch of salt for a tangy, creamy sauce. Serve it alongside the medallions for dipping or spoon over the top. The sharpness of the horseradish cuts through the richness, adding a refreshing contrast to every bite. This sauce is especially good if you prefer a lighter option.
Apple Cider Reduction
Simmer ¼ cup apple cider vinegar with 1 tbsp brown sugar over medium heat for 5 minutes until reduced by half. Finish with a splash of 1 tsp apple cider** and a pinch of cinnamon. Drizzle over the medallions for a sweet-tart glaze that complements the smoky bacon beautifully. This works especially well if you're serving the medallions with roasted apples or a side of sautéed onions. 🍏
Nutrition facts
Frequently asked questions
Can I use regular bacon instead of thick-cut?
Yes, but you'll need to adjust the technique. Cut regular bacon in half lengthwise before wrapping to ensure even coverage. Thin bacon may not stay as crispy, so consider wrapping two medallions together or adding an extra minute to the searing time. For best results, look for no-sugar-added varieties to avoid overly sweet flavors.
How do I keep the pork from drying out?
The key is to keep everything cold until cooking and avoid overcrowding the pan. Sear the medallions at medium-high heat for just 3-4 minutes per side—this creates a perfect crust while keeping the inside juicy. Always let them rest for 5 minutes before serving to redistribute the juices. Using a meat thermometer ensures you hit 145°F without overcooking.
Can I make this ahead of time?
Wrap and season the medallions up to 2 days ahead and store them uncovered in the fridge. When ready to cook, sear them straight from the fridge—just add 1-2 extra minutes to the cooking time. For presentation, wrap cooked medallions in foil and reheat at 350°F for 10 minutes to maintain crispiness. The bacon stays delicious, but the pork is best eaten fresh.
What's the best way to serve these medallions?
These medallions shine with complementary sides that balance their richness. Try roasted garlic mashed potatoes, caramelized onions, or a crisp apple salad. For a complete meal, pair with a bold red wine like Cabernet Sauvignon or a crisp white like Sauvignon Blanc. The lemon wedges add brightness—squeeze them over each medallion right before serving.
Why is my bacon burning before the pork is cooked?
This usually happens when the pan is too hot or the bacon is too thick. Start with medium-high heat and reduce to medium once the medallions are in the pan. Thin-cut bacon burns faster—use thick-cut or cut regular bacon in half. Keep the medallions moving gently to prevent direct flame contact. A splash of water can help deglaze if needed.