Recipe Note
Recipe FAQ
What does "butterfly" the medallion mean and why does it matter?
Butterflying a pork tenderloin medallion means making a cut ¾ of the way through the center of the medallion (not all the way through), then making two additional incisions at the corners to allow the piece to open up and lay completely flat on the grill. A standard cylindrical medallion sears only the top and bottom faces; the butterflied medallion has significantly more surface area in contact with the grill, producing more Maillard browning and crust across the entire piece. It also cooks more quickly and evenly because the meat is thinner after opening up.
Why wrap with thin-cut bacon rather than thick-cut?
Thin-cut bacon renders its fat quickly and cooks at the same rate as the pork tenderloin at 325°F direct heat. Thick-cut bacon takes significantly longer to render and can still be undercooked and chewy when the pork reaches 145°F internal. Thin-cut bacon crisps up and bastes the pork in rendered fat during the cook, finishing at approximately the same time as the medallion itself.
Why secure the bacon with two toothpicks instead of one?
Two toothpicks, placed at the top and bottom of the bacon wrap, prevent it from spinning or sliding when the medallion is flipped. A single toothpick at the center leaves the top and bottom edges free to peel away from the meat surface during turning. Two toothpicks keep the full bacon strip in contact with the pork throughout the cook, ensuring even rendering and consistent basting.
Can I use a different cut of pork?
The technique works specifically with pork tenderloin because it's the right size to slice into uniform medallions that butterfly flat at a consistent thickness. Pork loin (the larger roast) can be sliced into medallions and butterflied but produces larger, slightly tougher pieces that benefit from a longer cook time. Avoid pork shoulder or butt — these are braising cuts not suited to this technique.
Why rest before and after grilling?
The 15–20 minute pre-grill rest after seasoning allows the Steakhouse Seasoning's salt content to draw surface moisture from the pork, which then reabsorbs along with the seasoning flavor — the same dry brine principle seen throughout this catalog. The 5–10 minute post-grill rest allows the internal juices to redistribute from the center toward the exterior so they remain in the meat when sliced rather than running out onto the cutting board.
Can I make this indoors?
3 out of 5 — Works indoors with adjustments. A cast iron skillet preheated over high heat replicates the direct-grill sear well — the bacon renders and bastes the pork, and the Maillard crust develops with cast iron's heat retention. Finish in a 325°F oven after searing to bring the internal temperature to 145°F. What you lose is the pellet smoke character and the ability to handle 6–8 medallions simultaneously without multiple skillets.
Recipe Highlights
Trim the silverskin before slicing — it doesn't render and will pull the medallion out of shape: Direction Prepare Step 1 says to trim excess fat. The more important trim is the silverskin — the thin, pearlescent connective tissue that runs along the length of the tenderloin. Unlike fat, silverskin doesn't render during cooking; it shrinks and contracts, pulling the medallion into a curved, uneven shape rather than laying flat. Slide a sharp knife under the silverskin and remove it before slicing into medallions.
Make the butterfly cut before wrapping with bacon — not after: Direction Prepare Step 3 butterflies the medallion; Direction Wrap Step 1 adds the bacon. The sequence is important: it's much easier to butterfly a naked medallion than one already wrapped in bacon. Once butterflied, the medallion opens flat, which also gives you a clean, even surface for the bacon to adhere to and wrap around.
Apply seasoning liberally to all surfaces — including the bacon exterior: Direction Season Step 1 says "all sides." The bacon exterior benefits from seasoning too — the Steakhouse Seasoning on the bacon surface builds a second layer of flavor on top of the crisping bacon. Many recipes season only the pork face and skip the bacon; seasoning the full exterior produces a more uniformly flavored medallion.
Turn as needed — don't commit to a flip schedule: Direction Grill Step 1 says "turning as needed to ensure even cooking." Unlike a flat steak with two faces, these medallions have irregular shapes after butterflying. Watch the color development and turn whenever one side develops the desired crust and browning. The goal is even color all around, not a fixed number of turns at fixed intervals.
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