Bacon-Wrapped Pork Tenderloin Medallions Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pork tenderloin (see note below)
4 strips bacon
½ cup soy sauce
½ cup brown sugar, packed
2 tablespoons olive oil
2 cloves garlic, finely chopped
Kosher salt, to taste
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Directions: |
Directions:In a bowl, combine the soy sauce, brown sugar, olive oil and garlic.
Rinse the tenderloin and pat dry with paper towels, then slice it into approximately 1½-inch pieces — about the same width as your bacon.
Place the sliced pork in a large zipper baggie and add the marinade. Squeeze out the excess air and seal the baggie. Refrigerate for at least 4 hours or up to overnight.
Preheat the oven to 425°F.
Cut the bacon slices in half. Remove the pork from the marinade and wrap a half of a bacon slice around each one.
Arrange the pork medallions on a foil-lined baking sheet and roast 15-20 minutes or until the bacon is browned and crispy and the pork is fully cooked. |
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Personal
Notes: |
Personal
Notes: NOTE: Don't confuse the pork tenderloin with a pork loin. The loin is a great big thing, weighing 4 to 5 pounds or more, and measuring 5 to 6 inches in diameter. The tenderloin, on the other hand, is comparatively tiny, weighing only about 1 to 1½ pounds and measuring an inch or two in diameter at the most. It's this smaller cut you want to use for this dish
This does say to marinade for at least 4 hours. I usually forget to marinade things ahead of time. I let it marinade for about 10 minutes and then poured a little of the marinade on each. It still had great flavor.
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