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Why choose this incredible Bacon Wrapped Pork Medallions recipe? It’s not just a meal; it’s an experience. This dish is designed to deliver maximum flavor with minimal effort, making it ideal for both busy weeknights and special gatherings. The pork tenderloin, a lean and delicate cut, becomes exceptionally juicy and tender when wrapped in smoky bacon and seared to create a beautiful crust. But the true magic lies in the luxurious creamy white wine sauce, which perfectly balances the richness of the bacon and pork with its vibrant, aromatic notes of garlic, fresh herbs, and a touch of sweetness from the onion. It’s a culinary masterpiece that promises melt-in-your-mouth tenderness and a symphony of flavors that will delight every palate. Guaranteed to be a crowd-pleaser and a recipe you’ll want to make again and again!

Q: What makes this recipe for Bacon Wrapped Pork Medallions so special?

A: The uniqueness of this recipe comes from the incredible synergy of its components. The bacon provides a crispy, savory, and smoky layer that locks in moisture and infuses the pork with rich flavor. The pork medallions themselves remain incredibly juicy and tender, cooking to a perfect internal temperature. But the true star is the rich, creamy white wine sauce. It adds a luxurious texture and a bright, acidic balance to the smoky, savory pork, creating a complex yet comforting flavor profile that is truly irresistible. The fresh aromatics like garlic, thyme, and onion further enhance this delicate balance, transforming simple ingredients into an extraordinary dish.

Q: How can I ensure the pork is perfectly cooked and safe to eat?

A: For perfectly cooked and safe pork, using a reliable kitchen thermometer is essential. Insert the thermometer into the thickest part of a pork medallion, making sure not to touch any bone or bacon (if possible). The internal temperature of the pork should reach 145°F (63°C). Once it reaches this temperature, remove the pork from the oven. Even though it might appear slightly pink in the center, this is the recommended safe internal temperature for pork. Allowing the meat to rest for 5-10 minutes after cooking is also crucial; this allows the juices to redistribute, resulting in an even more tender and moist medallion.

Q: What type of white wine is best for the creamy sauce?

A: The beauty of this recipe is its flexibility with wine choices. For a delightful acidity and body that complements the rich sauce, a dry white wine such as a Pinot Grigio, Sauvignon Blanc, or an un-oaked Chardonnay works wonderfully. These wines are not overly sweet and have a crispness that cuts through the cream, preventing the sauce from becoming too heavy. Avoid cooking with “cooking wine” as it often contains added salt and preservatives that can negatively impact the flavor of your dish. Always choose a wine you would enjoy drinking!

Q: What are some good side dishes to serve with Bacon Wrapped Pork Medallions?

A: This dish pairs beautifully with a variety of sides. For a classic combination, consider creamy mashed potatoes or risotto, which will soak up the delicious white wine sauce. Roasted asparagus, green beans almandine, or a fresh side salad with a light vinaigrette offer a refreshing contrast. For something heartier, roasted root vegetables like carrots and parsnips, or even a wild rice pilaf, would be excellent choices. The key is to pick sides that complement the richness of the pork and sauce without overpowering it.

Q: Can I prepare any parts of this recipe ahead of time?

A: Yes, you can certainly do some prep in advance to make dinner even quicker! You can season the pork tenderloin and wrap it with bacon a few hours before cooking, storing it in the refrigerator. You can also mix your dry seasoning blend ahead of time. The sauce is best made fresh, but having your ingredients prepped and measured will significantly speed up the process. For optimal flavor and texture, it’s best to cook the medallions and make the sauce right before serving.

Ingredients for Bacon Wrapped Pork Medallions with Creamy White Wine Sauce

• 8 slices thin-cut bacon (regular or low-sodium preferred)

• 2 pounds pork tenderloin (about 2 small tenderloins)

• 1 tablespoon garlic powder

• 1 teaspoon seasoned salt (or kosher salt and a pinch of black pepper)

• 1 teaspoon dried basil (or 1 tbsp fresh basil, chopped)

• 1 teaspoon dried oregano (or 1 tbsp fresh oregano, chopped)

• 2 tablespoons unsalted butter

• 2 tablespoons olive oil

• 1/2 cup dry white wine (like Pinot Grigio, Sauvignon Blanc, or un-oaked Chardonnay)

• 1/2 cup heavy cream

• 1/4 cup chicken broth (low sodium)

• 1 tablespoon fresh garlic, minced (about 3 cloves)

• 1 tablespoon fresh thyme, chopped (or 1 tsp dried thyme)

• 1/2 sweet onion, finely diced (e.g., Vidalia or yellow onion)

• Salt and freshly ground black pepper, to taste

• Toothpicks (for securing bacon)

Step-by-Step Directions to Perfect Bacon Wrapped Pork Medallions

• Prepare Your Oven: Preheat your oven to a steady 400 degrees F (200 degrees C). This ensures the oven is at the correct temperature for even cooking once the skillet goes in. Make sure your oven rack is positioned in the middle.
• Crisp the Bacon and Prep Seasoning: Place the bacon slices in a large, oven-safe skillet (cast iron or heavy-bottomed stainless steel works best). Cook over medium-high heat, turning occasionally, until the bacon is lightly browned, rendered, and still flexible, which typically takes about 6 to 7 minutes. The goal here isn’t fully crispy bacon, as it will continue to cook in the oven. Remove the bacon slices and drain them on a paper towel-lined plate to absorb excess grease. Carefully pour out most of the excess bacon grease from the skillet, leaving just about 1 tablespoon for searing the pork and starting the sauce. In a small bowl, combine the garlic powder, seasoned salt, dried basil, and dried oregano. Stir well to create your flavorful seasoning mix.
• Assemble and Sear the Medallions: Pat the pork tenderloin dry with paper towels. Wrap each pork tenderloin firmly with the pre-cooked bacon strips. Use 1 or 2 toothpicks per strip of bacon to secure it tightly around the pork. Now, slice the tenderloin between each bacon strip to create individual medallions. Each medallion should have a strip of bacon wrapped around it. Dip both sides of each pork medallion into your prepared seasoning mix, ensuring an even coating. Return the same skillet to medium-high heat. Add the unsalted butter and olive oil to the remaining bacon grease in the skillet and let it melt until shimmering. Once hot, carefully place the seasoned medallions into the skillet. Cook each medallion for about 4 minutes on each side until beautifully golden brown and a slight crust has formed. Do not overcrowd the pan; cook in batches if necessary.
• Build the Creamy White Wine Sauce: After searing the pork medallions, remove them from the skillet and set them aside on a plate. Reduce the heat to medium. Add the finely diced sweet onion and minced fresh garlic to the skillet, scraping up any browned bits from the bottom of the pan (this is called deglazing and adds immense flavor). Sauté for 2-3 minutes until the onion softens and becomes translucent and the garlic is fragrant. Pour in the dry white wine and chicken broth, bringing the mixture to a gentle simmer. Allow it to reduce by about one-third, which helps to concentrate the flavors and cook off the alcohol, about 3-5 minutes. Stir in the heavy cream and chopped fresh thyme. Season with salt and freshly ground black pepper to taste. Continue to simmer gently for another 2-3 minutes, allowing the sauce to thicken slightly.
• Finish in the Oven: Carefully place the seared pork medallions back into the skillet, nestled in the creamy white wine sauce. Transfer the entire skillet to your preheated oven. Bake for 17 to 20 minutes, or until the pork is no longer pink in the center and reaches an internal temperature of 145 degrees F (63 degrees C). Use an instant-read thermometer inserted into the thickest part of a medallion to confirm doneness. Once cooked, remove the skillet from the oven and let the pork rest in the sauce for 5-10 minutes before serving. This resting period allows the juices to redistribute, ensuring maximum tenderness and flavor. Serve warm with the generous amount of creamy white wine sauce spooned over each medallion. Enjoy your gourmet creation!