📝 About This Recipe
This dish elevates the humble pork tenderloin into a gourmet masterpiece, combining the lean, tender texture of pork with the salty, crisp indulgence of premium smoked bacon. A kiss of maple syrup and fresh rosemary creates a sophisticated sweet-and-savory crust that caramelizes beautifully in a cast-iron skillet. Perfect for an elegant dinner party or a romantic night in, these medallions offer a succulent bite that celebrates the rich heritage of charcuterie-inspired cooking.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Pork Tenderloin (trimmed of silver skin and cut into 1.5-inch thick rounds)
- 8-10 strips Thin-cut Smoked Bacon (avoid thick-cut to ensure even crisping)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Olive Oil (high smoke point preferred)
The Glaze and Aromatics
- 2 tablespoons Unsalted Butter (cold)
- 3 tablespoons Pure Maple Syrup (Grade A dark preferred)
- 1 tablespoon Dijon Mustard (smooth or grainy)
- 2 sprigs Fresh Rosemary (leaves removed and finely chopped)
- 3 cloves Garlic (smashed)
- 1 teaspoon Apple Cider Vinegar (to balance the sweetness)
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). This will be used to finish the pork after searing to ensure even cooking through the center.
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2
Pat the pork tenderloin medallions completely dry with paper towels. Moisture is the enemy of a good sear.
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3
Season each medallion generously on the top and bottom with kosher salt and freshly cracked black pepper.
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4
Wrap one strip of bacon around the perimeter of each pork medallion. Secure the bacon with a toothpick inserted horizontally through the center.
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5
In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and chopped rosemary to create the glaze.
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6
Heat the olive oil in a large, oven-safe cast-iron skillet over medium-high heat until it begins to shimmer.
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7
Place the medallions in the skillet. Sear for 3-4 minutes on one side without moving them, until a deep golden-brown crust forms.
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8
Flip the medallions over. Add the butter and smashed garlic cloves to the pan, allowing the butter to foam and pick up the garlic aroma.
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9
Using a pastry brush, coat the top of each seared medallion generously with the maple-mustard glaze.
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10
Transfer the entire skillet to the preheated oven. Roast for 8-10 minutes, or until an instant-read thermometer inserted into the pork (not the bacon) reaches 140°F (60°C).
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11
Carefully remove the skillet from the oven. Spoon the pan juices and remaining glaze over the pork to baste them.
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12
Transfer the medallions to a warm plate and tent loosely with foil. Let them rest for 5-7 minutes; the internal temperature will rise to a perfect 145°F (63°C).
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13
Remove the toothpicks before serving. Garnish with fresh parsley and a sprinkle of flaky sea salt.
💡 Chef's Tips
Always use room-temperature pork to ensure even cooking and a better sear. Avoid thick-cut bacon as it often remains rubbery while the pork overcooks; thin-cut gets perfectly crispy. If you don't have a cast-iron skillet, use any heavy-bottomed stainless steel pan that is oven-safe. Do not skip the resting period; it allows the juices to redistribute, ensuring every bite is moist. For an extra smoky flavor, add a tiny pinch of smoked paprika to the maple glaze.
🍽️ Serving Suggestions
Serve alongside creamy garlic mashed Potatoes to soak up the maple-butter pan sauce. Pair with roasted balsamic Brussels sprouts or honey-glazed carrots for a seasonal touch. A crisp, dry Riesling or a light-bodied Pinot Noir beautifully complements the smoky-sweet profile. For a lighter option, serve over a bed of arugula with a lemon-shallot vinaigrette. Accompany with a side of warm crusty sourdough bread to enjoy every drop of the glaze.