Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for these EASY Bacon Wrapped Pork Tenderloin Medallions!
WHAT YOU'LL LOVE
- Par-cooking the bacon separately before wrapping renders it partway through, so it finishes at the same rate as the quick-cooking pork instead of staying raw and chewy by the time the medallions are done
- Butterflying each segment opens up more surface area for the brine to reach, seasoning the pork more thoroughly than a solid cut would allow
- Threading three medallions per skewer makes flipping the whole group at once simple, rather than turning each piece individually on the grate
- Brushing the sauce on immediately after the medallions come off the grill uses the residual heat to help it set, rather than sauce applied earlier that could burn over direct flame
Bacon Wrapped Pork Tenderloin Medallions
Tom Jackson
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
American
Servings
6
Prep Time
45 minutes
Cook Time
45 minutes
Calories
252
Chef Tom has crafted a delicacy! These easy-to-make bacon wrapped pork tenderloin medallions are a delight. Perfectly seasoned, these tender and juicy morsels will tantalize your taste buds.
Ingredients
- 2 Creekstone Farms Pork Tenderloins
-
Sweetwater Spice Apple Chipotle BBQ Bath Brine
-
R Butts R Smokin’ Ozark Heat BBQ Rub
- 6 slices thick cut bacon
-
Kozlik’s Maple Whiskey BBQ Sauce
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, with GrillGrates in place over the fire box, with the diffuser door removed for direct grilling. Place the second shelf in the grill.
- Slice the pork tenderloins into 3”- 4” segments. Butterfly each segment.
- Place the pork in a Briner Mini brining bucket with the Sweetwater Spice Apple Chipotle BBQ Bath Brine. Soak in the refrigerator for 45 minutes.
- Place the bacon on a wire rack over sheet pan. Cook until rendered but not crisp, about 25 minutes.
- Remove second shelf. Turn grill temperature up to 475ºF.
- Remove the pork from brine. Wrap in the par cooked bacon. Secure with toothpick.
- Thread medallions onto skewers (3 per). Season with R Butts R Smokin’ Ozark Heat BBQ Rub.
- Grill over direct heat on the GrillGrates, flipping to form grill marks on both sides, until the internal temperature reaches 135ºF. Remove from the grill and immediately brush with Kozlik’s Maple Whiskey BBQ Sauce.
Recipe Note
Recipe FAQ
Why par-cook the bacon separately before wrapping it around the pork?
Bacon takes longer to render than these quick-cooking medallions need on the grill. Cooking it partway first on a wire rack means it finishes rendering at the same rate as the pork, rather than staying raw and chewy once the medallions reach temperature.
Why butterfly each pork segment before brining?
Opening up the segment exposes more surface area to the Apple Chipotle brine, seasoning the meat more thoroughly than a solid, unbutterflied cut would allow in the same 45-minute soak.
Why thread the medallions onto skewers instead of grilling them loose?
Three medallions per skewer means the whole group flips at once with a single motion, rather than turning each piece individually and risking uneven grill marks across the batch.
Why brush on the sauce immediately after the medallions come off the grill?
Applying it right away lets the residual heat help the Kozlik's Maple Whiskey sauce set onto the surface. Brushing it on earlier, while the medallions are still over direct heat, risks burning the sugars in the sauce.
Does pulling the pork at 135°F actually get it fully done?
Not quite USDA's minimum safe internal temperature for whole-muscle pork is 145°F, and this recipe's own directions stop ten degrees short. Continue cooking until the medallions reach at least 145°F rather than pulling at 135°F.
How indoor-friendly is this recipe?
3 out of 5 a hot cast iron skillet or grill pan on the stovetop can sear the medallions, and the bacon can pre-render in a regular oven; you'll lose some of the char and smoke flavor from cooking over live fire.
Recipe Highlights
Par-cooked bacon wrap: Times the bacon's doneness to match the quick-cooking pork.
Butterflied segments: Increases surface area for the brine to penetrate.
Skewered medallions: Simplifies flipping a whole batch at once.
Immediate post-grill glaze: Uses residual heat to set the sauce without burning it.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4.47 oz
- per serving
- Calories
- 252
- Carbs
- 3 grams
- Protein
- 30 grams
- Fat
- 13 grams
- Sodium
- 1172 milligrams
