Pork tenderloin medallion chops wrapped in bacon

Lynnda Cloutier


everything goes better with bacon. These little pork tenderloin chops are really the filet mignon of pork so wrapping them in bacon makes sense just like you would a steak. They're quite a bit smaller though so you want to allow for 2 to 3 per guest. Be sure to use thinly sliced bacon so it will get cooked through at the same time as the tenderloin does. It's okay to overlap a little and secure with a wooden toothpick or skewer. Be sure to retrieve all toothpicks before you serve it to your guests so they won't have to go looking.Source: Unknown


★★★★★ 1 vote



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  • ·
    3 cups apple juice
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    1 tablespoon sugar in the raw
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    12 slices thinly sliced bacon
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    12 pork tenderloin medallion chops, about 1 1/2 inches thick
  • ·
    black pepper

How to Make Pork tenderloin medallion chops wrapped in bacon


  1. soak 12 toothpicks in water for at least one hour.
  2. 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.
  3. 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.

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