Bacon-Wrapped Pork Medallions with Garlic-Mustard Butter

IMG_4047Ya’ll don’t even know. Seriously.

Ok, first. If you haven’t been to porkbeinspired.com yet, you’re missing out. This fantastic website is put on by the National Pork Board and guests who add recipes. One of the many great features is the website recipes are organized by CUT OF PORK. Meaning you have a tenderloin, stop sorting through chop recipes. It’s great – seriously check it out – but after you read this post.

So secondly, I buy my pork from Costco (there’s a whole other story about that here). Searching for a unique tenderloin recipe I found this little gem. Enjoy!

Ingredients Pork Medallions:

1 pork tenderloin, 1 to 1/4 pound
4 slices of bacon, hickory smoked
Wooden picks
Salt and pepper
Garlic-Mustard Butter

Cut the tenderloin in 8 slices (medallions) approximately 1 to 1 1/4 inch wide. Place two slices together and wrap bacon slices around both pieces to make pork “mignons”. Secure with a wooden pick. Repeat with remaining pork medallions and bacon. Season both sides with salt and pepper.

Pre-heat grill to 400. Place mignons directly over high heat. Close grill lid; grill for 4-5 minutes per side or unit internal temperature reaches 145 degrees – followed by a 3 minute rest time.

Ingredients for Garlic-Mustard Butter:

1/4 cup butter
2 tsp, Dijon mustard
1 clove garlic, minced

In a small bowl, stir together ingredients until well mixed. Wrap in waxed paper to shape like a stick of butter. Chill while pork is cooking. When ready to serve, cut into fourths and top each pork mignon before serving.

Enjoy!

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