Bacon-Wrapped Pork Tenderloin Medallions

By MooK

Ingredients

• 12-14 slices bacon (1 slice for each pork medallion)
• 2 pork tenderloins (1 to 1 1/4 pounds each), trimmed of fat and silver skin, cut crosswise into 1 1/2-inch pieces; thinner end pieces scored and folded
• Kosher salt and ground black pepper
• 2 tablespoons vegetable oil
• .
• Glaze 1
• .
• 1/2 cup distilled white vinegar or cider vinegar
• 1/3 cup light brown sugar
• 1/3 cup apple cider or apple juice
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce
• Pinch cayenne pepper
• .
• Glaze 2
• .
• .3/4 teaspoon caraway seeds , toasted and ground
• 1/2 cup distilled white vinegar or cider vinegar
• 1/3 cup light brown sugar
• 1/3 cup beer
• 2 tablespoons Dijon mustard
• 3 tablespoons whole grain mustard
• 2 teaspoons soy sauce
• 1 tablespoon minced fresh thyme leaves

Preparation

Step 1

1. Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Place bacon slices, slightly overlapping, in microwave-safe pie plate and cover with plastic wrap. Cook in microwave on high power until slices shrink and release about 1/2 cup fat but are neither browned nor crisp, 1 to 3 minutes. Transfer bacon to paper towels until cool, 2 to 3 minutes.

2. Wrap each piece of pork with 1 slice bacon and secure with 2 toothpicks where ends of bacon strip overlap, inserting toothpicks on angle and gently pushing them through to other side.

3. Season pork with pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. Turn pork and brown on second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees on instant-read thermometer, 8 to 14 minutes. Transfer pork to platter and tent lightly with foil; let rest while making pan sauce, then serve.