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.
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.
In a small bowl, whisk together maple syrup, Dijon, grainy mustard, vinegar, cayenne, and a pinch of salt.
Set aside.
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.
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.
Let rest 5 minutes before serving.
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.
4 servings