Bacon-wrapped Boneless Pork Tenderloin Medallions
Recipe type: Meats, Southwestern
Cuisine: Southwestern
Prep time: 
Cook time: 
Total time: 
Serves: 2
This Bacon-wrapped Boneless Pork Tenderloin Medallions recipe is a delicious entree especially when paired with the sweet and spicy Strawberry Balsamic Chipotle Sauce.
  • 1 cup Strawberries, chopped
  • 2 tbs Brown Sugar
  • 2 tbs Balsamic Vinegar
  • 1 tbs Ground Chipotle Chili Pepper
  • Pinch Salt
  • Pinch Pepper
  • 6 slices of Bacon
  • 1 lb Pork Loin Tenderloin, cut into 6 medallions
 using bacon as your guide
  • 6 sprigs of fresh Rosemary
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
Strawberry Balsamic Chipotle Sauce
  1. Put all ingredients in a blender or food processor and blend till smooth.
  2. In a medium saucepan, over medium heat, add ingredients and cook for 10 minutes, stirring occasionally.
  3. Reduce heat to low and cook for an additional 5-10 minutes, stirring occasionally and until the sauce becomes thick.
Wrap the pork
  1. Parcook bacon for several minutes until half cooked, starting to crisp, but still pliable.
  2. Place bacon on some paper towels and let cool for a few minutes.
  3. Cut pork tenderloin into 6 medallions using the bacon as your guide.
  4. Wrap the bacon around the pork tenderloin and secure each piece with a toothpick.
Grill pork medallions
  1. Rub both sides with the rosemary, season with salt and pepper and place sprig of rosemary on each medallion.
  2. When grill is hot - Grill pork medallions for 8-10 minutes per side or until the internal temperature reaches 145 degrees F.
  3. Remove from heat and let rest for 3 minutes before plating.
  4. Serve with Strawberry Balsamic Chipotle Sauce drizzled over top.
Inspired by a similar type dish at Fat Jacques Cajun Cafe back in the mid 1980's that was made with duck.
Recipe by All Kinds of Recipes at