11.06.2009

Bacon Wrapped Pork Medallions with Apple Cider Sauce


Looking for a little something extra special for dinner? Maybe the family has been unusually good lately. Or the boss is coming to dinner. Or you want to empress the neighbors with your culinary skills. Or you just feel like trying a new recipe.

Bacon Wrapped Pork Medallions with Apple Cider Sauce is that entree that will put the WOW! back in your dinnertime.

Pork medallions are wrapped in smoky bacon and sauteed to perfection.


The apple cider sauce is made in the same pan that the medallions were sauteed in making clean up that much easier. It would be even easier if you get someone else besides yourself to handle the clean up duties. The entree was served with Sauteed Maple Brussels Sprouts (post to follow) and baked sweet potatoes.

A perfect fall meal for a chilly night.


Bacon Wrapped Pork Medallions with Apple Cider Sauce

adapted from a Cuisine at Home Weeknight Menus recipe

serves 6

2 pork tenderloins (about 3 pounds total)
1 pound of bacon
1 tablespoon olive oil
1/3 cup chopped shallots
3/4 cup apple cider
1 tablespoon spicy mustard
2 tablespoons butter
salt and pepper to taste

Cut the tenderloins into 1 1/2 inch thick medallions. Wrap each medallion with a strip of bacon and secure with a toothpick. Heat a large saute pan to medium high and add the olive oil. Saute the medallions for about 4 - 5 minutes per side, or until browned. Tip the medallions on their edges to brown the bacon, about an additional 3 - 4 minutes. The internal temperature of the pork should be about 140 degrees when the pork is finished cooking. Remove to a platter and cover with foil to keep warm.

Pour off all but about 1 tablespoon of the drippings from the pan. Heat the pan back to medium high and add the shallots and saute for 3 - 4 minutes. Add the apple cider and scrape up any of the brown bits on the bottom of the pan. Stir in the mustard and simmer for 4 - 5 minutes to thicken the sauce. Whisk in the butter until melted. Season to taste with salt and pepper. Return the pork medallions to the pan and drizzle with the sauce. Serve immediately.

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13 comments:

Robin Sue said...

I love meals like this, very simple to make but looks like I worked all day. I will have to make this soon, I do have a tenderloin in the freezer!!

DineInDiva said...

Mmmmm. Pork with pork - I am all over that!

Leslie said...

ohhhh..this does look ultra fancy yet comforting. Anything wrapped in bacon is for me!!!

teresa said...

mmmm, this looks wonderful! so fancy!

inspired2cook said...

Everything is better with BACON!

Kevin said...

Pork wrapped in bacon with apple cider sounds like a great combo!

Lynda said...

I made this for Sunday night dinner and it was delicious! Who needs pork chops and applesauce when you can have pork loins wrapped in bacon with apple cider sauce?

EAT! said...

lynda - so glad you liked the recipe. But I still love a good pork chop with applesauce. This recipe just seems a slightly more grown up version.

Martha said...

How do you think this would work for cheffing? I was telling my Monday client about your recipe and I believe she was drooling!

EAT! said...

Martha - I have made this for clients and it works great. I cook to about 135 - 140 degrees and then instruct to reheat on 70% power for 1 - 2 minutes.

MaryBeth said...

WOW...these medallions look and sound wonderful... I would love to give them a try

Fresh Local and Best said...

Wow! This looks amazing! You've brought everything that tastes good with pork and put it together!

Jan said...

That looks delish - love the combo.