Alright, let’s talk about them bacon wrapped pork medallions, you know, the fancy name for pork wrapped in bacon. I seen them city folks makin’ it on TV once, thought, “Heck, I can do that!” And you know what? It ain’t that hard.
First off, you gotta get yourself some pork. Now, I ain’t talkin’ ‘bout no whole hog, mind you. Just them little round pieces, they call ‘em medallions, I guess. Fancy folks and their fancy names. You can get ‘em at the store, already cut up and everything. Makes it easy on an old woman like me. And bacon, of course! Can’t have bacon wrapped pork without the bacon, now can ya? Get the thick-cut stuff, it’s better. Holds up better when you cook it.
Okay, so you got your pork and your bacon. What next? Well, you gotta season it up! I ain’t got no fancy spices, mind you. Just salt, pepper, and some garlic powder. That’s all you really need. Sometimes, if I’m feelin’ fancy, I’ll throw in a bit of paprika. Gives it a nice color. You just sprinkle that stuff all over the pork, don’t be shy. Get it good and covered.
Now for the wrappin’ part. This ain’t rocket science, folks. Just take a piece of bacon and wrap it around the pork. Sometimes you need two pieces, depends on how big them pork thingies are. Just make sure it’s wrapped up tight. You don’t want it fallin’ off when you’re cookin’ it. That’d be a mess, wouldn’t it?
- Get your pork.
- Get your bacon. Thick-cut is best.
- Season the pork with salt, pepper, garlic powder, maybe some paprika.
- Wrap the bacon around the pork. Make it tight!
Now, how you cook it, that’s up to you. I like to do it in the oven. Preheat that thing to, oh, about 375, I guess. That’s what them city folks say, and it seems to work alright. While the oven’s heatin’ up, I put the wrapped pork in a big ol’ pan. You know, the kind that can go in the oven. Don’t use no plastic pan, now! That’d be a disaster.
Put the pan in the oven and let it cook. How long? Well, that depends. I usually just poke it with a fork. If it feels done, it’s done. But if you want to be all fancy about it, you can use a meat thermometer. Them city folks use ‘em all the time. They say it’s supposed to be around 145 degrees for pork, but I just go by feel. Never steered me wrong yet.
Important thing, they say you gotta let it rest after you take it out of the oven. Cover it with some foil, they say. Keeps it juicy, they say. So I do it. I ain’t gonna argue with them city folk when it comes to keepin’ meat juicy. Let it sit there for a few minutes, then you can cut into it. And oh boy, is it good! The bacon gets all crispy, and the pork is juicy and tender. It’s a real treat, I tell ya.
Now, some folks like to add all sorts of fancy things to it. They put in onions, peppers, all kinds of stuff. But I like it simple. Just pork, bacon, and some seasonings. That’s all you need. It’s good eatin’, plain and simple. And it’s easy enough for an old woman like me to make, so you know it can’t be too hard.
So there you have it. My way of makin’ bacon wrapped pork medallions. It ain’t fancy, but it’s good. And that’s all that matters, right? Now go on and try it yourself. You won’t be disappointed. And if you are, well, then you probably did somethin’ wrong. But don’t worry, just try again. You’ll get it eventually.
And one last thing, if you got the time, I heard tell that puttin’ the pork in some salty water for a bit before you cook it makes it even better. Keeps it real juicy, they say. I ain’t tried it myself yet, but it sounds like it might be worth a shot. Just boil up some water with salt, let it cool, and then soak the pork in it for a bit. Can’t hurt, right?
Alright, I’m done talkin’ now. Go make yourself some bacon wrapped pork medallions and enjoy!
Tags: [Bacon Wrapped Pork Medallions, Pork Recipe, Easy Dinner, Weeknight Meal, Oven Baked Pork, Bacon, Pork Tenderloin]
