Bacon Wrapped Pork Tenderloin Medallions
- By Tom Jackson
- Jan 5, 2016
Chef Tom cooks up bacon wrapped pork medallions that get to the essence of a great grilled meal. A few ingredients and a minimum of steps yields a meal that your family will thank you for, and you’ll thank us for saving you some precious time
Bacon Wrapped Pork Tenderloin Medallions Recipe
- 1 Pork Tenderloin
- Smoke on Wheels BBQ Marinade
- 1/2 lb bacon slices
- Cattleman’s Grill Italiano Seasoning
Preheat your Yoder Smokers YS640 to 400°F, set up for direct grilling with GrillGrates. Trim the silver skin from the outside of the tenderloin. Slice the medallions into 1”-1.5” medallions, starting at the thicker end. When you get to the tail end, slice the last medallion twice as thick as the rest. Then slice down the center, but not all the way through. Fold the two pieces over to make one medallion, about the same size as the others.
Place the medallions in a zip top bag with Smoke on Wheels BBQ Marinade. Marinate for one hour. Remove medallions from the bag and pat dry with paper towels. Wrap a slice of bacon around the medallion (you can trim the excess). Secure bacon with a toothpick. Season liberally with Cattleman’s Grill Italiano Seasoning.
Grill directly over the flame on the GrillGrates. When you’ve achieved nice grill marks, flip and grill on the other side. Remove from the grill when the internal reaches 140°F. You can monitor the internal temperature with an instant read thermometer like the Maverick PT-75.