Get Your Grill On

Bacon Wrapped Pork Tenderloin Medallions

Posted by Todd M. Johns
February 29, 2008

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The Egg was on the job this weekend. Made a Hot Jack Cornbread with cheese! I learned that if you mix your chopped jalapeños into the egg, Jack Daniels, and milk prior to adding the dry cornbread mix, you get a pretty good dose of heat throughout the cornbread. I was adding the chopped jalapeños into the batter, but found this method had a huge difference. Cornbread has become my new creative outlet. Never realized how much you can tweak it.

The bacon wrapped pork loin filets have been a big hit for parties and catering. We made several pounds of these for a friend’s birthday feast last summer. I’ve served these for wedding receptions as well. Amazingly easy and are always a crowd favorite.

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Start with a whole pork tenderloin and remove any silver skin. Cut fillets twice as wide as your bacon. Butterfly the loin fillets so they fold over into large round medallions. Run a toothpick through to hold in place and wrap with bacon. Our Plowboys Yardbird Rub goes great on pork. I dare say that it is better on pork than even on chicken.

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Grill or smoke until 140 to 145 degrees. If you grill, use a medium fire. These aren’t beef steaks. They are better grilled a little slower than a high sear. Be sure to remove the toothpick.