Pork Medallions Wrapped in Bacon are a juicy classic with deep roots in European cuisine, particularly 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, typically 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 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 it 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 ;)
Time required: up to 30 minutes
Difficulty: 2 out of 5
Cost of ingredients: average if cooking 2-3 servings, above average if cooking 4 servings or more
We will need:
200 g pork tenderloin
20 g bacon (4 strips, for wrapping each medallion)
2-3 cloves of garlic
2 tablespoons of olive oil for frying
salt, black pepper
8 toothpicks
продуктовий набір
Preparation
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.
Wrap each medallion tightly with a slice of bacon and secure it with two toothpicks in a cross pattern, 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.
ось так обмотуємо беконом та фіксуємо зубочистками
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 fry the medallions in this oil.
додали часник
обсмажили і забрали часник
Next, we will work with a timer. Place the medallions in the hot skillet with “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.
викладаємо на пательню та смажимо
перевертаємо та смажимо другу сторону
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.
м'ясо відпочиває після смаження
Serving
Pork medallions wrapped in bacon pair perfectly with mashed potatoes, French fries, grilled vegetables, and fresh vegetables. We decided to enjoy them with French fries, gratin tomatoes, and also placed a piece of garlic butter on the warm medallions.
ось така презентація страви вийшла у нас
The main secret to cooking medallions is not to overcook the pork, which is why we will use a timer. The ideal degree of doneness is when the meat is still slightly pink inside. The bacon, in turn, adds crispiness to the dish, retains juiciness, and adds a slight hint of smokiness. Try making them yourself!
