There was a time when the idea of grilling anything — especially pork — stressed me out. I was always either undercooking it (yikes) or drying it out like a hockey puck. But after I discovered this method for bacon-wrapped pork medallions, everything changed.

The bacon keeps the pork moist and flavorful while adding that irresistible crispiness on the outside. And the best part? These medallions look fancy but take barely 30 minutes start to finish.

Now, it’s my go-to when I need something quick, hearty, and seriously satisfying — especially on warm evenings when we want to eat outside as a family. 

Ingredients

• 1 pork tenderloin (about 1–1.5 lbs), sliced into 1.5-inch thick medallions

• 8 slices of bacon

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ½ tsp salt

• ½ tsp black pepper

• Toothpicks or kitchen twine

Instructions

1. Preheat the grill to medium-high heat (around 400°F).

2. Prepare the pork: Slice the tenderloin into evenly sized medallions (about 1.5 inches thick). Pat them dry with a paper towel.

3. Season each medallion with garlic powder, smoked paprika, salt, and pepper.

4. Wrap in bacon: Take one slice of bacon and wrap it around each medallion. Secure it with a toothpick or tie with kitchen twine.

5. Brush with olive oil on both sides to prevent sticking.

6. Grill for 5–6 minutes per side, turning once, until bacon is crisp and the internal temp reaches 145°F.

7. Rest for 5 minutes before serving for the juices to redistribute.

Sarah’s Tips

• No grill? You can also sear them in a cast iron skillet and finish in the oven at 400°F for about 10 minutes.

• Add a glaze: Brush with a maple-balsamic mix or BBQ sauce during the last 2 minutes of grilling for a sweet-savory finish.

• Serve with roasted sweet potatoes, grilled veggies, or a fresh summer salad.

Nutrition (Per Serving)

• Calories: 320

• Protein: 32g

• Carbs: 1g

• Fat: 21g

• Fiber: 0g

• Sugar: 0g