These Bacon Wrapped Pork Medallions with Feta Paté are simple enough for any night, but also special enough for company!
It's hard for me to believe after all these years of sharing recipes, I haven't shared this one. These Bacon Wrapped Pork Medallions with Feta Paté have been in regular rotation here for many, many years!
While it's a bit over-used, this is truly one of those dishes that is "simple enough for any night, but special enough for company". It is also ready in just about 30 minutes. And it's really, really delicious.
This one starts with pork tenderloin, cut into medallions and wrapped with bacon. Both sides are dipped in steak spice and grilled or pan seared, then finished in the oven.
The Feta Paté (that isn't really technically a pate, but whatever ;), is my favourite part of the dish. As you can see, I put a pretty generous dollop on top. You don't have to use that much, but honestly, once you taste it, you'll want to.
I serve with roasted potatoes generally, and garnish with a sprig of fresh rosemary. I've included the easy instructions for the potatoes in the recipe card notes below.
Cook's Notes for Bacon Wrapped Pork Medallions with Feta Paté
I love Montreal Steak Spice for this one, as it is more pepper than salt. Any steak spice will work here, though.
Speaking of salt, this dish can easily tip over to overly salty, with the bacon, feta and steak spice. I suggest a steak spice with more pepper than salt (as noted above), reduced salt bacon and no additional salting of the meat or feta paté.
I used Goat Feta here, which I'm just slightly obsessed with lately. It's like regular feta but with a little goat cheese tang thing going on.
I find the extra little bit of time to pre-cook the bacon well worthwhile. The 15 minutes in the oven just isn't enough to really cook it well and there's really nothing worse than half-cooked bacon :)
I use my large cast-iron skillet to cook the potatoes in the oven and start them cooking first. I sear the medallions in my non-stick skillet on the stove-top. I find it's best, so that all the steak spice doesn't end up stuck to the pan. Then I transfer the medallions to my small skillets and pop them in the oven, alongside the potatoes, for the last 15 minutes of the potatoes cooking, so that everything is done at the same time. Simply transfer the potatoes to the little skillets to serve.
I love little cast iron pans! They are perfect for oven-to-table dishes like this one. They are perfect for individual desserts, as well! These are the ones shown here ...
Bacon Wrapped Pork Medallions with Feta Paté
- 2 lb. pork tenderloin
- 4 slices bacon (1 slice for each medallion)
- 1/4 cup Montreal Steak Spice (or other steak spice mix)
For Feta Pate:
- 1 cloves garlic (finely minced)
- 3 Tbsp butter (softened)
- 2 oz. cream cheese ((1/4 block), softened)
- 1/2 cup crumbled feta cheese
- 2 Tbsp sour cream
- 1 Tbsp chopped fresh chives
- 1 dash hot pepper sauce (e.g. Tabasco™, or to taste)
- Freshly ground black pepper (to taste)
- For the Feta Pate: Combine the garlic, butter, cream cheese, feta cheese, sour cream, chives, hot pepper sauce and pepper in a small bowl. Stir to combine well. (I fink a fork works well at first, to press it together, then stir). Set aside or cover and refrigerate if making ahead. Remove from fridge 15-20 minutes before serving.
- For the pork medallions: Pre-cook the bacon slightly by layering in paper towel and microwaving about 1:15-1:30 minutes. Alternately, simply cook slightly in a skillet until some of the fat is starting to cook off. Allow to cool to room temperature.
- Remove the silverskin and any visible fat from the pork tenderloin. Cut the tenderloin into medallions, about as thick as a slice of your bacon. Wrap each medallion in cooled bacon and secure on the side with a skewer, threading it through where the bacon overlaps and into the pork slightly.
- Pour some of the steak spice onto a plate. Dip both sides of the pork in steak spice by pressing down into the spice.
- For the BBQ: Grill on the BBQ until internal temperature of 140F internal temperature. Set aside to rest for 5 minutes.
- For the oven: Preheat oven to 425F. Sear the medallions on both sides on the stove-top in a non-stick pan over medium-high heat. Transfer to an oven-safe skillet or pan and roast in the oven for 15 minutes, turning the medallion over once about halfway through cooking, or until 140F internal temperature.
- Remove skewers from meat. Serve with a dollop of feta pate on top of pork.