Bacon-Wrapped Pork Tenderloin

If you don't have a meat thermometer, cut into the center of the largest piece. If no red liquid comes out, the meat is done.


1½ pounds pork tenderloin, trimmed

8–10 slices of bacon, 1 per pork slice

Pepper to taste

¼ cup maple syrup

2 garlic cloves

1 tablespoon balsamic vinegar

2 tablespoons Dijon mustard

Pinch salt

  • Cut the tenderloin into 1½" slices.

  • Place a skillet over medium-low heat. Once it is heated add one bacon slice per pork medallion to the skillet. Cook slowly for about 8–10 minutes. When it starts to brown (not crisp), place on paper towels to drain. Discard all but 2 tablespoons of the bacon fat from skillet.

  • Season the medallions with pepper. Wrap one piece of bacon around each medallion and use a toothpick to keep in place, or tie with kitchen twine.

  • Place the skillet over medium-high heat. Once it is heated place 3–4 medallions in the skillet so they're not touching. Cook for 5 minutes on each side. Then balance the medallions on their sides and cook in 1-minute increments, slowly rolling the medallions until the bacon is crispy on all sides and the center of the pork registers at 145°F. Transfer to a plate to keep them warm.

  • Add the remaining ingredients to the skillet, stirring until the browned bits are scraped off the bottom of the skillet. Let it simmer for 3 5 minutes. The contents should be thickened. Place the pork in the skillet and cook for 1 minute on each side to reheat. Serve with the sauce poured over the pork.

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