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Bacon Wrapped Pork Tenderloin

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“Cooks”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 -14 slices bacon (1 slice for each pork medallion)
  • 2 pork tenderloin, trimmed of fat and silver skin, cut crosswise into 1 1/2-inch pieces, thinner end pieces scored and (1 to 1 1/4 pounds each)
  • kosher salt & fresh ground pepper
  • 2 tablespoons vegetable oil

Directions

  1. Place bacon slices, slightly overlapping, in microwave-safe pie plate and cover with plastic wrap. Cook in microwave on high power until slices shrink and release about 1/2 cup fat but are neither browned nor crisp, 1 to 3 minutes. Transfer bacon to paper towels until cool, 2 to 3 minutes.
  2. Wrap each piece of pork with 1 slice bacon and secure with 2 toothpicks where ends of bacon strip overlap, inserting toothpicks on angle and gently pushing them through to other side, (see illustration of Bacon 'Twine' below).
  3. Season pork with pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. Turn pork and brown on second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees on instant-read thermometer, 8 to 14 minutes. Transfer pork to platter and tent lightly with foil; let rest while making pan sauce, then serve.

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