1. Trim any silver skin from the tenderloin.

2. Slice into 8 even rounds, about 1½ inches thick.

3. Season both sides lightly with salt and pepper.

4. Wrap a slice of bacon around each medallion, securing it with a toothpick or tie gently with kitchen twine.

1. In a small bowl, whisk together maple syrup, Dijon, grainy mustard, vinegar, cayenne, and a pinch of salt.

2. Set aside.

1. Preheat oven to 400°F (200°C).

2. Heat olive oil and butter in an oven-safe skillet over medium-high heat.

3. Sear each medallion for 2–3 minutes per side, including edges if possible, until browned.

1. Once browned, brush tops of medallions with half the maple-mustard glaze.

2. Transfer skillet to the preheated oven and roast for 8–10 minutes, or until internal temp reaches 145°F (63°C).

3. In the final 2 minutes, brush with remaining glaze and broil briefly to caramelize the top.

1. Let rest 5 minutes before serving.

2. Remove toothpicks/twine and plate medallions with a drizzle of pan glaze or extra sauce.

• Use regular bacon, not thick-cut—it cooks through better and crisps nicely.

• Don't overcook! Pork tenderloin is best slightly pink and juicy.

• Make extra glaze—it’s great over roasted vegetables or drizzled on the plate.

Try with a dry Riesling, Pinot Noir, or Chenin Blanc—wines with a touch of acidity and fruitiness to balance the sweet-savory glaze.