Bacon wrapped pork tenderloin medallions, coated with steak spice and topped with an optional feta topping. Cook on the BBQ or completely in the oven. Easy enough for any night, and special enough for company!
1 1/2lb.pork tenderloinsilverskin and any visible fat removed
4slicesbacon1 slice for each medallion
1/4cupMontreal Steak Spice or other steak spice mix
For Feta Pate:
1/3cupcrumbled feta cheese
2Tbspsour creamor 2 Tbsp Greek Yogurt or 1 Tbsp heavy cream
1Tbspchopped fresh parsley
For oven method, pre-heat oven to 425F. For BBQ method, heat grill to about 400F.
Pre-cook the bacon slightly by layering in paper towel and microwaving about 1 1/2 minutes. Alternately, simply cook slightly in a skillet until some of the fat is starting to cook off. Allow the bacon to cool 5 or 10 minutes.
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. *I like to lay the bacon strip right on to the pork tenderloin and use it as a guide for cutting the medallions. Wrap each medallion in 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: Place prepared medallions into an oven-safe skillet or pan and cook in the preheated 425F oven for 30-35 minutes, turning the medallion over once about halfway through cooking, or until 140F internal temperature. Remove from oven and let rest a few minutes before serving.
For the Feta Topping: While the pork is cooking, make the feta topping, if using, by combining the garlic, butter, feta cheese, sour cream and parsley 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.
Remove skewers from meat. Serve with a dollop of feta topping on top of pork medallions.
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 the oven in the same pan as the medallions, if there's room, or in another pan next to it. They should cook in the same time as long as your potatoes aren't too large. You can also set a cast-iron skillet of potatoes on the BBQ grill to cook along, as well.