Bacon Wrapped Pork Medallions with Feta Paté

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Easy enough for any night, and special enough for company! 
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For Pork:

  • 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.


If you'd like to serve with potatoes, as shown in the recipe photos, simply dice up some potatoes and onion and toss with olive oil and season with salt and pepper. Roast in preheated oven for 30 minutes, stirring often, until tender and lightly golden.

Nutrition Information:

Calories: 551kcal | Carbohydrates: 2g | Protein: 53g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 220mg | Sodium: 599mg | Potassium: 966mg | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 0.7mg | Calcium: 129mg | Iron: 2.5mg