Well, folks, today I’m gonna tell you ’bout a mighty fine way to cook that pork tenderloin. Now, don’t get all fancy, we’re not making no big ol’ roast. We’re takin’ that pork tenderloin, cuttin’ it into them little medallions, and wrapping ‘em up real good with some bacon. Makes ‘em real tasty, let me tell ya! It’s easy, quick, and you’ll get a meal that’ll make the whole family wanna come back for more. So grab your pork, your bacon, and let’s get started!
First off, you need a nice, tender pork tenderloin. You know, the kind that’s nice and lean, not too fatty. Now, you take that tenderloin, and you slice it into little round pieces, what we call medallions. Don’t slice ’em too thick, about half an inch will do just fine. If you don’t know how thick that is, well, just imagine the size of a thick slice of bread, and you’re close enough!
Next, we got ourselves some bacon. Now, don’t go and buy that thin, flimsy bacon. You want the good stuff, nice and thick, so it wraps around them medallions nice and tight. You take a slice of bacon, wrap it ’round each pork medallion, and secure it with a toothpick if you need to. You want that bacon to stick, ’cause it’s gonna keep the juices in and give it that real good smoky flavor when it cooks up.
Now that we got our pork wrapped up in bacon, we gotta season it up. You don’t need nothin’ too fancy. Just sprinkle a little salt and pepper on both sides of them medallions. If you’ve got some garlic powder or onion powder, go ahead and throw that on there too. Don’t be shy now, just make sure it’s all nice and seasoned. You don’t wanna be eating bland pork, no sir!
Okay, now we gotta cook ’em. Get yourself a skillet, and put it on the stove. Heat it up to medium-high. Drop a little butter and a little oil in there, so it don’t stick. Once that butter melts and starts to bubble, lay them bacon-wrapped medallions in the pan. Don’t crowd ’em, give ’em some space so they can cook nice and even. You want to sear each side for about 3 to 4 minutes, until that bacon gets all crispy and the pork gets a good brown color.
Now, once they’re all seared up nice and pretty, you want to lower the heat. Cover the pan with a lid, and let them cook for another 5 or 6 minutes, just to make sure that pork gets cooked all the way through. You don’t want it raw in the middle, no ma’am! You can always check with a meat thermometer if you’re not sure, it should read about 145°F inside. If you don’t have one, just cut one open and check. The pork should be nice and juicy, but not pink in the middle.
When they’re done, take ’em outta the pan and let ’em rest for a minute or two. That’s important, ‘cause it lets the juices settle, and they won’t run out when you cut ’em. You’ve worked hard, don’t rush it now!
Now, if you’re feelin’ fancy, you can make a little sauce in the same pan. Just take that skillet with all them good bits in it, add a little bit of wine, some broth, or even just water, and stir it up. Let it cook down for a minute or two, and then you can drizzle that over your bacon-wrapped pork medallions. But honestly, the pork and bacon taste so good on their own, you might not even need no sauce.
And there you have it! A quick, easy meal that’ll make your taste buds dance. You can serve these bacon-wrapped pork medallions with some mashed potatoes, a little bit of greens, or even just a simple salad. Whatever you fancy! Just make sure you enjoy it, and don’t forget to save some for later, ‘cause I betcha you’ll be wantin’ seconds!
Tags：[Bacon Wrapped Pork Medallions, Pork Tenderloin, Pork Medallions, Easy Dinner Recipes, Quick Pork Recipes, Bacon Recipes, Pan-Seared Pork Medallions]
