Bacon-Wrapped Pork Medallions with Garlic-Mustard Butter

Pork
Bacon-Wrapped Pork Medallions with Garlic-Mustard Butter
16
4
290
20

Ingredients

  • 1 pork tenderloin (1 to 1 1/4 pound)
  • 4 slices bacon (hickory-smoked)
  • salt
  • black pepper

Directions

  1. 1Cut tenderloin in 8 slices (medallions) approximately 1 to 1 1/4-inch 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. Season both sides with salt and pepper and spray lightly with cooking spray. Broil or grill per directions below.
  2. 2*Remove wooden pick; serve with Garlic-Mustard Butter.
  3. 3Makes 4 servings.
  4. 4Directions for Broiling: Pre-heat broiler to 500º. Broil pork mignons about 4-inches from heat source for 4-5 minutes per side or until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.
  5. 5Direction for Pan-broiling: Heat skillet or grill pan over high heat; add pork mignons. Lower heat to medium-high; cook (uncovered) for 4 minutes or until nicely browned. Turn; cook an additional 4-5 minutes or until internal temperature reached 145 degrees Fahrenheit, followed by a 3-minute rest time.
  6. 6Directions for Grilling: Pre-heat grill to 400º. Place pork mignons directly over high heat. Close grill lid; grill for 4-5 minutes per side or until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.
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NutritionView more

290Calories
Sodium20%DV490mg
Fat28%DV18g
Protein59%DV30g
Carbs1%DV2g
Fiber3%DV<1g

PER SERVING *

Calories290Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat5g25%
Trans Fat
Cholesterol100mg33%
Sodium490mg20%
Potassium590mg17%
Protein30g59%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate2g1%
Dietary Fiber<1g3%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.