Grilled Pork Tenderloin Medallions: A Culinary Delight

I still remember the first time I had these grilled pork tenderloin medallions. It was at a summer barbecue hosted by my neighbor, a seasoned grill master. The smoky aroma of the grill mingled with the savory scent of rosemary and bacon, creating an irresistible invitation. One bite of those tender, juicy medallions, perfectly kissed by the grill, and I was hooked. The combination of flavors – the slight sweetness of the pork, the saltiness of the bacon, and the herbaceous rosemary – was simply divine. I’ve been making them ever since, and they’re always a crowd-pleaser.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Servings: 6
• Yield: 18 medallions
• Dietary Type: Gluten-Free (check bacon label)

Ingredients

• 3 pork tenderloins
• 9 slices bacon, cut in half
• 9 sprigs fresh rosemary, halved crosswise
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons balsamic vinegar
• 1 1/2 teaspoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Equipment Needed

• Grill
• Skewers
• Small bowl
• Pastry brush or spoon

Instructions

1. Begin by preparing the pork tenderloins. Place each tenderloin on a cutting board and, using a sharp knife, cut each into 6 equal-sized rounds or medallions. Aim for medallions that are approximately 1-inch thick.

2. Now, take each medallion and wrap it securely with a half-slice of bacon. Make sure the bacon overlaps slightly to stay in place during grilling.

3. Next, take a skewer and carefully poke a hole completely through the center of the bacon-wrapped medallion. This will create a channel for the rosemary.

4. Remove the skewer and replace it with one of the halved sprigs of fresh rosemary. The rosemary should run perpendicular to the bacon wrapping, effectively securing it.

5. Thread three of these prepared tenderloin rounds onto a skewer. Position them at a right angle to the rosemary sprig, ensuring each medallion is securely fastened. Repeat this process until all medallions are skewered.

6. At this point, you can cover the prepared skewers and refrigerate them for up to 24 hours before grilling. This allows the flavors to meld together beautifully.

7. When you’re ready to grill, prepare the marinade by mixing together the Dijon mustard, balsamic vinegar, extra virgin olive oil, salt, and pepper in a small bowl. Whisk until well combined.

8. Before placing the skewers on the grill, generously brush the flat side of each pork medallion with the mustard mixture.

9. Grill the skewers over medium-high heat for a total of 16-18 minutes, ensuring the internal temperature of the pork reaches 145°F. It’s important to turn the skewers frequently, about every 3-4 minutes, to ensure even cooking and prevent burning. Continue to baste with the mustard mixture while grilling. The bacon should be crispy and the pork cooked through, but still juicy.

10. Once the medallions are cooked to perfection, remove from the grill and let them rest for a few minutes before serving.

Expert Tips & Tricks

• Don’t Overcook: Pork tenderloin is lean and can become dry if overcooked. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
• Bacon Choices: Use thick-cut bacon for a more robust flavor and texture, but be mindful that it may take longer to crisp up.
• Flavor Boost: Experiment with different types of mustard, such as whole-grain or honey mustard, to add a unique twist to the marinade. A splash of Worcestershire sauce can also deepen the savory flavor.
• Rosemary Substitute: If you don’t have fresh rosemary, you can use dried rosemary, but use about half the amount (approximately 4 1/2 teaspoons). Be sure to rehydrate the dried rosemary by mixing it with a teaspoon of olive oil before adding it to the marinade.
• Prevent Sticking: Lightly oil the grill grates before placing the skewers on to prevent sticking.

Serving & Storage Suggestions

Serve these delicious grilled pork tenderloin medallions immediately after grilling for the best flavor and texture. They pair perfectly with grilled vegetables, such as asparagus, zucchini, or bell peppers. A side of rice or quinoa also complements the dish nicely.

Storage:

• Room Temperature: Do not leave cooked pork tenderloin medallions at room temperature for more than 2 hours.

• Refrigeration: Store leftover medallions in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: For longer storage, freeze the medallions in an airtight container or freezer bag for up to 2-3 months.
  Reheating:

• Oven: Preheat the oven to 350°F (175°C) and reheat the medallions for about 10-15 minutes, or until heated through.

• Microwave: Reheat the medallions in the microwave in short bursts, about 30 seconds at a time, to prevent them from drying out.

• Skillet: Reheat the medallions in a skillet over medium heat with a little olive oil or butter.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	167.5 kcal	N/A
Calories from Fat	N/A	89%
Total Fat	16.5 g	25%
Saturated Fat	5.3 g	26%
Cholesterol	23.1 mg	7%
Sodium	408.2 mg	17%
Total Carbohydrate	0.5 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0.1 g	0%
Protein	4 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spicy Kick: Add a pinch of red pepper flakes to the mustard mixture for a spicy kick.
• Sweet and Tangy: Substitute the balsamic vinegar with apple cider vinegar or a squeeze of lemon juice for a brighter, tangier flavor.
• Herb Variations: Experiment with different herbs, such as thyme, oregano, or sage, in place of or in addition to the rosemary.
• Bacon Alternatives: Pancetta or prosciutto can be used in place of bacon for a slightly different flavor profile.
• Vegetarian Option: Large portobello mushroom caps can be marinated and grilled as a vegetarian alternative.

FAQs (Frequently Asked Questions)

Q: Can I use pork loin instead of pork tenderloin?
A: While you can use pork loin, it’s a different cut and will require a longer cooking time. Pork tenderloin is more tender and cooks faster.

Q: How can I tell if the pork is cooked through without a thermometer?
A: The best way is to use a meat thermometer. If you don’t have one, you can cut into the thickest part of a medallion. The juices should run clear, not pink.

Q: Can I use dried rosemary instead of fresh rosemary?
A: Yes, but use about half the amount (approximately 4 1/2 teaspoons) of dried rosemary.

Q: Can I make these medallions in the oven?
A: Yes, you can bake them in the oven at 375°F (190°C) for about 20-25 minutes, or until the pork is cooked through and the bacon is crispy.

Q: What sides go well with these pork medallions?
A: Grilled vegetables, rice, quinoa, mashed potatoes, or a fresh salad all pair well with these pork medallions.

Final Thoughts

These Grilled Pork Tenderloin Medallions are a fantastic way to elevate your grilling game. The combination of tender pork, crispy bacon, and fragrant rosemary is simply irresistible. Whether you’re hosting a summer barbecue or just looking for a delicious and easy weeknight meal, this recipe is sure to impress. Don’t be afraid to experiment with different variations and flavors to make it your own. I encourage you to give it a try and share your feedback. Pair it with a crisp Sauvignon Blanc or a light-bodied Pinot Noir for a truly memorable dining experience. Happy grilling!