Pork medallions in bacon: step-by-step recipe with photos

Pork Medallions Wrapped in Bacon are a juicy classic with deep roots in European cuisine, especially in French and German gastronomic traditions. This is a combination of classic techniques for processing tender pork tenderloin with the addition of smoked bacon. The term "medallion" comes from the French word médaillon, which means "small round object." In a culinary context, it describes pieces of the most tender meat cut, sliced into the shape of a disk or medallion, usually coming from the most tender parts of the cut. In classic French cuisine, medallions are most often made from veal tenderloin.The combination of pork and bacon is a characteristic feature of German cuisine (hello, Oktoberfest), where bacon is used to add juiciness to drier types of meat. German chefs traditionally fry or roast pork in bacon to add saltiness and improve texture. Therefore, we decided to use pork tenderloin and prepare it in a way that is rich in flavors, juicy, and fully cooked inside. Hence, we decided to wrap the meat in bacon. We will discuss all the nuances of preparation further. We will also show photos ;)

Cut the pork tenderloin into medallions 2-3 cm thick. Each piece should be even so that the meat cooks uniformly. Remove all membranes and veins, leaving only the muscle. Pat the medallions dry with a paper towel.

Tightly wrap each medallion with a slice of bacon and secure it with two toothpicks crosswise, piercing the medallion in the middle from both sides. It is important to note that at this stage we have not added any spices to the meat.

In a large skillet, heat 2 tablespoons of olive oil. Add 2 cloves of garlic and sauté them until golden, then remove them. This way, the garlic will impart its aroma to the oil. We will use this oil to fry the medallions.

Next, we will work with a timer. Place the medallions in the hot skillet with the “garlic” oil and sauté on high heat on one side for 4 minutes. After that, flip them, season with salt and pepper, and sauté on the other side for another 4 minutes. Also add salt and pepper. Reduce the heat to medium and sauté each side for another minute.

It is important to let the meat rest. After the medallions are fried, remove them from the skillet and place them on a plate for 5-7 minutes. This will help the juices distribute evenly inside the meat. Remove the toothpicks just before serving.

Pork medallions wrapped in bacon pair perfectly with mashed potatoes, French fries, grilled vegetables, as well as fresh vegetables. We decided to enjoy them with French fries, gratin tomatoes, and also placed a piece of garlic butter on the warm medallions.

The main secret to cooking medallions is not to overcook the pork, for which we will use a timer. The ideal degree of doneness is when the meat is still slightly pink inside. The bacon, in turn, adds crunchiness to the dish, retains juiciness, and also adds a light hint of smokiness. Try making them yourself!

Bon appétit! ;)