Well now, if you ever been around a kitchen, you might’ve come across them little things called pork medallions. Ain’t nothing too fancy about ’em, just pieces of pork tenderloin that’s sliced up nice and thin, ’bout half an inch thick. You know, they don’t take long to cook, so they sure are handy when you ain’t got all day to stand over a stove.
But I tell ya, there’s one way to make them little pork medallions even tastier, and that’s wrapping ’em up in some good ol’ bacon! Now, I know folks around here love bacon, just like I do. It don’t matter if it’s for breakfast, lunch, or supper, bacon makes everything better. So, when you wrap your pork medallions with a slice or two of thick-cut bacon, you got yourself a meal that can make anyone’s mouth water!
How to Make Bacon-Wrapped Pork Medallions:
- First thing, you gotta get yourself some pork tenderloin. Now, you don’t need to be a chef to know what that is. Just go to the butcher, ask for tenderloin, and they’ll cut it into medallions for ya. If you got a sharp knife, you can do it yourself too, just make sure they’re nice and even.
- Once you got your medallions, it’s time to season ’em. Now, don’t go skimping on the seasoning. You gotta rub some salt, pepper, and maybe a pinch of garlic powder on ’em. Give it a good rub, don’t be shy. The flavor needs to soak in good so every bite tastes like heaven.
- Then, grab you some thick-cut bacon. I swear, this is the secret to making ‘em good. Don’t mess with that thin, flimsy bacon. You need the good stuff! Wrap one or two slices of bacon around each medallion, making sure it’s nice and snug. Secure it with a toothpick if ya need to, so it don’t fall apart while cookin’.
- Now, you gotta cook these medallions. You can do it in a skillet or on the grill, whichever you prefer. If you’re using a skillet, heat it up real good, add a little oil, and throw them bacon-wrapped medallions in. You wanna cook ’em on medium heat, turning ‘em so the bacon gets crispy and the pork’s nice and tender.
Tips for Cooking Bacon-Wrapped Pork Medallions:
- Make sure you season the pork well before wrapping it. That way, when it cooks, it’s got all that flavor inside.
- Don’t be cheap with the bacon. Thick-cut bacon makes all the difference. If you use that thin stuff, it won’t hold up during cooking, and you won’t get that crispy, smoky flavor that bacon brings.
- When cooking the medallions, don’t turn the heat too high. If you cook ‘em too fast, they might get tough, and you don’t want that. Cook ‘em slow, let the bacon crisp up nice, and the pork will stay tender.
- Keep an eye on the internal temperature. You want it to reach 145°F, so it’s safe to eat. You can check that with a meat thermometer. Ain’t nothing worse than undercooked pork!
Now, let me tell you, when you get that bacon nice and crispy, and you cut into that pork medallion, it’s gonna be juicy and tender on the inside, and smoky and savory on the outside. That’s a bite of heaven right there. I’ve made these for my family, and they sure do love ‘em. Ain’t no leftovers when these come to the table, I can tell ya that much.
If you’re lookin’ for a quick meal that’s sure to please the crowd, try makin’ these bacon-wrapped pork medallions. They ain’t just tasty, they’re easy to make, and you won’t have to spend all day in the kitchen. You just gotta know how to wrap ‘em up right and cook ‘em to perfection, and you’ll have yourself a dish worth braggin’ about!
Conclusion:
So there you have it, folks. Bacon-wrapped pork medallions are simple, quick, and downright delicious. You don’t need to be a fancy chef to make ‘em, just a little seasoning, a good bit of bacon, and some careful cookin’, and you’ll have yourself a meal to remember. Give it a try next time you’re hungry for something special!
Tags：[Pork Medallions, Bacon, Bacon-Wrapped Pork, Pork Recipe, Easy Pork Medallions, Pork Tenderloin, Dinner Ideas, Quick Recipes]
