Pork Tenderloin Filet Mignon with Garlic Dijon Butter

By MaryEllen

Ingredients

• Garlic-Mustard Butter:
• 1 package pork tenderloins (about 2 pounds)
• 8 sliced bacon
• wooden skewers or toothpicks
• nonstick cooking spray
• salt and pepper
• 1/2 cup (1/2 stick) butter, softened
• 2 teaspoons Dijon mustard
• 1 clove garlic, minced

Preparation

Step 1

1. Make Garlic-Mustard Butter: Combine butter, mustard and garlic. Shape into a log, wrap in plastic wrap and refrigerate until chilled.

2. Separate the two tenderloins and cut each into 8 slices, each about 1 1/2 inches thick. Matching up the slices (a small one with a larger one), place two slices side by side. Wrap a strip of bacon snugly around each pair, pressing them together to form a single “mignon”, and secure with a wooden skewer or toothpick.

3. Spray a broiler pan, then place mignons on rack. Season both sides with salt and pepper and spray lightly with cooking spray.

4. Adjust oven rack to upper middle setting and preheat oven to 500 degrees. Change to broiler setting and place broiler pan under heat. (Or heat the broiler however it works best in your oven.) Cook 7 to 8 minutes per side. Serve each mignon topped with about 1 teaspoon Garlic-Mustard Butter. (The medallions also could be grilled.)

Makes 8 servings