Alright, let’s talk about cookin’ up some of them bacon wrapped pork tenderloin medallions, you know, the kind that makes your mouth water just thinkin’ about ’em. I ain’t no fancy chef or nothin’, but I know how to make good food, the kind that sticks to your ribs and makes you feel all warm inside.
First thing’s first, you gotta get yourself a good piece of that pork tenderloin. Not too fatty, not too skinny, just right. You know, the kind that’s boneless, lean, and tender, like they say. My old man used to say, “If it ain’t tender, it ain’t worth eatin’.” And he was a wise old fella, that one.
Now, you gotta slice that pork up into little medallions, you know, like round pieces. Try to make ’em all about the same size so they cook up even. Don’t go makin’ one big as a saucer and one tiny as a dime, that ain’t gonna work. Use a sharp knife, mind you, don’t wanna go hurtin’ yourself.
- Get that oven goin’. I usually crank it up to about 375, sometimes 400 if I’m in a hurry. Just make sure it’s good and hot.
- Then, the secret is in the seasonin’, that’s what I always say. Don’t be shy with it. I use salt, pepper, garlic powder – gotta have that garlic, you know – and some onion powder too. Oh, and that smoked paprika, that stuff’s like magic, gives it a real nice smoky flavor. Just sprinkle it all over them medallions, make sure they’re all covered good.
Next up, the bacon. Now, I like to use the thick-cut kind, it just holds up better when you’re cookin’ it. Wrap each one of them pork medallions with a piece of bacon. Make it nice and snug, like you’re tuckin’ a baby into bed. You can use a toothpick to hold it in place if you want, but I usually don’t bother, unless I’m feelin’ fancy, which ain’t often, let me tell ya.
Alright, now for the cookin’. You gotta sear them pork medallions first, that’s what gives ’em that nice crust. Get yourself a pan, put it on the stove, and turn it up high. Once it’s hot, put a little oil in there, just enough to keep things from stickin’. Then, put them bacon-wrapped medallions in the pan. Let ’em sizzle for a few minutes on each side, until the bacon starts to get nice and brown. This is important; you gotta get that good browning so the meat will get a real tasty flavor.
Now, you can either keep ’em in the same pan if it’s oven-safe, or you can move ’em to a bakin’ dish. I usually just keep ’em in the same pan, less mess that way. Stick ’em in the oven and let ’em bake for a while. How long? Well, that depends on how thick them medallions are, but it’s usually about 15-20 minutes. You want ’em to be cooked through, but not dried out. The best way to tell is to use a meat thermometer. Stick it in the thickest part of the meat, and when it hits 140 degrees, they’re done. Don’t overcook ’em, or they’ll be tough as shoe leather.
And listen, if you want to keep things juicy, some folks say to wrap the whole shebang in foil. Says it helps keep the moisture in. I ain’t tried it much myself, but I hear it works good. Maybe you wanna give that a go. Makes the meat real moist and even.
Once they’re done, take ’em out of the oven and let ’em rest for a few minutes. This is important. Don’t go cuttin’ into ’em right away, or all the juices will run out and they’ll be dry. Let ’em sit for about 5 minutes, then you can slice ’em up and serve ’em. I like to serve ’em with some mashed potatoes and green beans, but you can serve ’em with whatever you like.
So there you have it, that’s how I make bacon wrapped pork tenderloin medallions. It ain’t fancy, but it’s good eatin’. And that’s all that matters, right? Now go on and try it yourself. And don’t forget to say grace before you eat. The good Lord provides us with all this good food, and we should be thankful for it. Amen.
Wrapping your pork loin is important. Make sure you do it the best possible. If you fail on that part then you do not get the taste you are looking for. The bacon flavor has to go in to the pork meat. And not just be cooked on the outside. Get a nice wrap and a slow cook for the best flavor.
Remember what I said, sear pork first and then in the oven. You do not want to skip the sear part.
Tags: [Pork Tenderloin, Bacon Wrapped, Medallions, Oven Baked, Dinner Recipe, Easy Recipe, Pork Recipe, Main Course, Meat]
