Although pork tenderloin is one of the most tender pork cuts, overcooking can make it tough and unpalatable.
Bacon Wrapped Pork Medallions
Put the pork tenderloin in the dutch oven to brown, turning and adding more chicken broth if it evaporates and the pork begins to burn.
Recipe Summary Bacon Wrapped Pork Medallions
This is variation of a recipe my mother used to make with my own spin on the seasonings! Also, one of our favorites to enjoy around the holidays!Ingredients | Pork Tenderloin In Dutch Oven
8 slices bacon
1 tablespoon garlic powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds pork tenderloin
2 tablespoons butter
2 tablespoons olive oil
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Info | Pork Tenderloin In Dutch Oven
prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
TAG : Bacon Wrapped Pork Medallions
Meat and Poultry Recipes, Pork, Pork Tenderloin Recipes,
Pork Tenderloin In Dutch Oven / Cooking a pork tenderloin in the oven with foil is one of the easiest ways to prepare this savory meat and one of the best ways to get consistent flavors as its name suggests, tenderloin is more tender than pork loin.
