Bacon Wrapped
Pork Medallions
Thick pork tenderloin medallions wrapped in bacon and seared until golden and juicy — seasoned with a smoky, herby spice blend made entirely from pantry staples. A genuinely impressive dinner that comes together in 20 minutes flat. Serve over cauliflower mash and let the table do the talking.
- Pork
- 1.5 lb pork tenderloin, cut into 1½-inch medallions
- 12 slices bacon
- — toothpicks, to secure
- Smoky Herb Seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried rosemary, crushed
- ½ tsp black pepper
- ¼ tsp salt
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1
Mix the seasoning & slice the pork
Combine the smoked paprika, garlic powder, onion powder, rosemary, pepper, and salt in a small bowl and stir to combine. Slice the pork tenderloin into 1½-inch thick medallions — you should get about 8 pieces from a standard 1.5 lb tenderloin.
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2
Wrap with bacon & season
Wrap 1–2 slices of bacon around the edge of each medallion, overlapping slightly, and secure with a toothpick. Sprinkle the seasoning blend generously over both flat sides of each medallion and press gently so it adheres.
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3
Sear
Heat a large skillet or grill pan over medium-high heat. Add the medallions flat-side down and cook for 5 minutes without moving them — let the crust form undisturbed. Flip carefully and cook for another 4–5 minutes until the internal temperature reaches 145°F. The bacon should be crispy and the pork golden on both sides.
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4
Rest & serve
Transfer to a plate and let rest for 3–4 minutes before removing the toothpicks — this keeps the juices in the meat. Serve immediately alongside cauliflower mash, roasted radishes, or a simple green salad.
- 145°F is the right temperature: Pork tenderloin is safe and perfectly juicy at 145°F — cooking beyond that dries it out quickly. A meat thermometer is your best friend here.
- Don't move the medallions: Letting them cook undisturbed for the full 5 minutes is what builds that beautiful golden crust. Moving them around prevents browning and causes sticking.
- Make the seasoning blend ahead: This smoky herb blend is worth making in a bigger batch and keeping in a small jar in the spice cabinet — it's excellent on chicken, salmon, and roasted vegetables too.
- Turkey bacon works too: Consistent with WeightWise standards, turkey bacon can be substituted — it won't render quite as much fat but still gives you that crispy wrapped exterior.
- Serving ideas: These medallions are incredible over cauliflower mash to catch the pan drippings, alongside our Roasted Radishes, or with the Apple Cabbage Slaw for a bright fresh contrast.