Pork tenderloin medallion chops wrapped in bacon
How to Make Pork tenderloin medallion chops wrapped in bacon
- soak 12 toothpicks in water for at least one hour.
- To make the glaze, in a medium pan over medium-high heat, heat the apple juice. Bring to a slow boil and cook for 15 to 20 minutes until reduced to 1 cup. Add the sugar and mix well. Transfer to a bowl and set aside to cool. Wrap a slice of bacon around the circumference of each tenderloin medallion and secure with a toothpick. Season each chop lightly on both sides with black pepper.
- Prepare the grill for cooking over direct medium heat. Place the chops directly on the cooking grate. Cook for three minutes. Flip and cook for three more minutes. Flip and brush with the prepared glaze. Cook for one minute. Brush again, flip, and brush the other side. Cook for one minute more and brush again. Flip and brush two more times cooking for one minute each time. Remove to a platter and let rest for three minutes before serving. Serves 4 to 6.The apple glaze is very simple but makes a perfect accompaniment to the pork and bacon combo. These would go very well served with a rice pilaf and green peas.