Tender pork tenderloin is sliced into thick medallions, wrapped in smoky bacon, and seared until golden. The finishing touch? A sweet-and-tangy maple-mustard glaze that caramelizes beautifully in the pan and brings richness, brightness, and a hint of sweetness to every bite. It's cozy, elegant, and incredibly flavorful.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Medallions
1 pork tenderloin (about 1¼–1½ lbs)
8 slices of bacon (regular, not thick-cut)
Salt and black pepper
1 tbsp olive oil
1 tbsp butter (for searing)
Toothpicks or kitchen twine
For the Maple-Mustard Glaze
¼ cup pure maple syrup
1 ½ tbsp Dijon mustard
1 tbsp grainy or whole grain mustard
1 tsp apple cider vinegar
Pinch of cayenne or black pepper (optional)
Salt to taste
Suggested Sides
Garlic mashed potatoes or butternut squash purée
Sautéed green beans with almonds
Crispy roasted Brussels sprouts or caramelized carrots
Prepare the Pork Medallions
1
Trim any silver skin from the tenderloin.
Slice into 8 even rounds , about 1½ inches thick.
Season both sides lightly with salt and pepper.
Wrap a slice of bacon around each medallion, securing it with a toothpick or tie gently with kitchen twine.
Make the Glaze
2
In a small bowl, whisk together maple syrup, Dijon, grainy mustard, vinegar, cayenne, and a pinch of salt.
Set aside.
Sear the Medallions
3
Preheat oven to 400°F (200°C) .
Heat olive oil and butter in an oven-safe skillet over medium-high heat .
Sear each medallion for 2–3 minutes per side , including edges if possible, until browned.
Glaze and Roast
4
Once browned, brush tops of medallions with half the maple-mustard glaze.
Transfer skillet to the preheated oven and roast for 8–10 minutes , or until internal temp reaches 145°F (63°C) .
In the final 2 minutes, brush with remaining glaze and broil briefly to caramelize the top.
Rest and Serve
5
Let rest 5 minutes before serving.
Remove toothpicks/twine and plate medallions with a drizzle of pan glaze or extra sauce.
Tips for Success
6
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.
Wine Pairing
7 Try with a dry Riesling , Pinot Noir , or Chenin Blanc —wines with a touch of acidity and fruitiness to balance the sweet-savory glaze.
Ingredients For the Medallions
1 pork tenderloin (about 1¼–1½ lbs)
8 slices of bacon (regular, not thick-cut)
Salt and black pepper
1 tbsp olive oil
1 tbsp butter (for searing)
Toothpicks or kitchen twine
For the Maple-Mustard Glaze
¼ cup pure maple syrup
1 ½ tbsp Dijon mustard
1 tbsp grainy or whole grain mustard
1 tsp apple cider vinegar
Pinch of cayenne or black pepper (optional)
Salt to taste
Suggested Sides
Garlic mashed potatoes or butternut squash purée
Sautéed green beans with almonds
Crispy roasted Brussels sprouts or caramelized carrots
Directions Prepare the Pork Medallions
1
Trim any silver skin from the tenderloin.
Slice into 8 even rounds , about 1½ inches thick.
Season both sides lightly with salt and pepper.
Wrap a slice of bacon around each medallion, securing it with a toothpick or tie gently with kitchen twine.
Make the Glaze
2
In a small bowl, whisk together maple syrup, Dijon, grainy mustard, vinegar, cayenne, and a pinch of salt.
Set aside.
Sear the Medallions
3
Preheat oven to 400°F (200°C) .
Heat olive oil and butter in an oven-safe skillet over medium-high heat .
Sear each medallion for 2–3 minutes per side , including edges if possible, until browned.
Glaze and Roast
4
Once browned, brush tops of medallions with half the maple-mustard glaze.
Transfer skillet to the preheated oven and roast for 8–10 minutes , or until internal temp reaches 145°F (63°C) .
In the final 2 minutes, brush with remaining glaze and broil briefly to caramelize the top.
Rest and Serve
5
Let rest 5 minutes before serving.
Remove toothpicks/twine and plate medallions with a drizzle of pan glaze or extra sauce.
Tips for Success
6
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.
Wine Pairing
7 Try with a dry Riesling , Pinot Noir , or Chenin Blanc —wines with a touch of acidity and fruitiness to balance the sweet-savory glaze.
Bacon-Wrapped Pork Medallions with Maple-Mustard Glaze
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