Bacon-Wrapped Peppercorn Pork Medallions
Recipe provided courtesy of National Pork Board.
Recipe Ingredients:
1 peppercorn pork tenderloin (1 to 1 1/4 pounds)
4 slices bacon (hickory smoked)
Salt and ground black pepper
Wooden picks
Cooking Directions:
- Cut tenderloin in 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 wooden pick. Repeat with remaining pork medallions and bacon.
- Season both sides with salt and pepper and spray lightly with cooking spray. Broil or grill per directions below. Remove wooden pick; serve with Garlic-Mustard Butter.
- Directions for Broiling: Preheat broiler to 500°F (260°C). Broil pork mignons about 4-inch from heat source for 4 to 5 minutes per side or until internal temperature reaches 145°F (62.7°C), followed by a 3 minute rest time.
- Directions for 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°F (62.7°C), followed by a 3 minute rest time.
- Directions for Grilling: Preheat grill to 400°F (205°C). Place pork mignons directly over high heat. Close grill lid; grill for 4 to 5 minutes per side or until internal temperature reaches 145°F (62.7°C), followed by a 3 minute rest time.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.