The Home Cook: Bacon-Wrapped Pork Medallions

In the echelons of recipes I figure there are in the neighborhood of 4 tiers. There are Lazy Recipes (Mac n' cheese, canned soups, PB&J, etc), Everyday Recipes (Tatertot Casserole, Taverns, etc) Nice Family Recipes (Shrimp Supreme, Pasta with homemade sauce, etc) and Guest Recipes. Now the category of Guest Recipes can be tricky...often they are the recipes that involve intricate planning and preparation, special ingredients and the occasional fussy sauce. And usually that's ok, Guests are meant to be pampered and besides, what better time to showcase that standing rib roast or flambeed custard than when company has found it's way to your table. But every once in a while you need to gussy up a meal with very little planning, so having a few quick and dirty Guest Recipes in the arsenal is always welcome.

Bacon-Wrapped Pork Medallions with Garlic-Mustard Butter more than fit the bill. They sound so very chic and five star, yet are ooh so simple. Very much like a beef fillet mignon; the flavored butter is the secret here and gives the meat a nice savory edge. A few shakes of Tabasco sauce into the butter blend helps to add some spice to the end product and enhances the basic pork flavor nicely. In a bit of a deviation from the original recipes I did not shape the butter and chill it, I brushed it on the meat during the last few minutes of cooking; the short time under the broiler softened the minced garlic and gave it a more sweetened roasted quality which I really liked and will be noting for future runs. Paired with some wine, a rice blend or pilaf and some steamed veggies this is definitely a Guest tier recipe that can be done in under 30 minutes. Now we just need to find that desert recipe....

Bacon-Wrapped Pork Medallions with Garlic-Mustard Butter

1 pork tenderloin (1-1/4) pounds
4 slices of bacon
Salt and Pepper
Wooden toothpicks

Cut tenderloin in to 4 medallions approximately 2- 2 1/2 inches wide. Butterfly each slice so that the final cut is approximately 1-1 1/4" tall. Lay open on cutting board. Wrap bacon slice around each butterflied medallion and secure with toothpicks. Season both sides with salt and pepper. Cook under broiler for 7-8 minutes per side or grill until internal temperature is 160 degrees, about 6-7 minutes per side.

Optionally, just before mignon is done brush top with Garlic-Mustard Butter and cook until butter is golden, about 1-2 minutes. Turn and repeat on bottom side. Remove from heat and let rest before serving.

Garlic-Mustard Butter

1/4 cup butter, softened
3 teaspoons of creamy Dijon Mustard
1 clove Garlic, minced

Tabasco Sauce, a few drops to taste

In a small bowl, stir together ingredients until well mixed. If desired wrap in waxed paper to shape like a stick of butter, chill while pork is cooking. When ready to serve, cut into fourths and top each pork mignon before serving.

This butter is also very good on vegetables or other side items.