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Bacon-Wrapped Pork Medallions with Garlic-Mustard Butter

Recipe Image
Courtesy of National Pork Board
Servings: 4
Prep Time: 10 Min.
Cook Time: 10 Min.
What you need:
* 1 pork tenderloin, 1 to 1-1/4 lb.
* 4 slices bacon, hickory-smoked
* wooden picks
* salt and pepper

Garlic-Mustard Butter:
* 1/4 c. butter (1/2 stick), softened to room temperature
* 2 tsp. Dijon mustard
* 1 clove garlic, minced
What to do:
1. Cut tenderloin in 8 slices (medallions) approximately 1 to 1 1/4-in. wide. Place two slices (medallions) together and wrap bacon slice around both pieces to hold together to make pork "mignons." Secure with wooden pick. Repeat with remaining pork medallions and bacon.
2. Season both sides with salt and pepper and spray lightly with cooking spray. Broil or grill.
3.Remove wooden pick; serve with Garlic-Mustard Butter.

Garden-Mustard Butter:
1. In a small bowl, stir together ingredients until well mixed. Wrap in waxed paper to shape like a stick of butter. Chill while pork is cooking.
2. When ready to serve, cut into fourths and top each pork mignon before serving.

* Directions for Broiling: Pre-heat broiler to 500. Broil pork mignons about 4-in. from heat source for 4-5 min. per side or until internal temperature reaches 145F, followed by a 3-min. rest time.

* Direction for Pan-broiling: Heat skillet or grill pan over high heat; add pork mignons. Lower heat to medium-high; cook (uncovered) for 4 min. or until nicely browned. Turn; cook an additional 4-5 min. or until internal temperature reached 145F, followed by a 3-min. rest time.

* Directions for Grilling: Pre-heat grill to 400. Place pork mignons directly over high heat. Close grill lid; grill for 4 to 5 min. per side or until internal temperature reaches 145F, followed by a 3-min. rest time.

** Random Safety Tip: Cover a plate with plastic wrap to carry pork to the grill. Throw away wrap. Use the clean plate to carry food back in!

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
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