Bacon Wrapped Pork Medallions with Pears

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20 minutes

25 minutes


    • 1 lb
      500 g
      Canadian Pork Tenderloin
    • 4
      thick slices Canadian Side Bacon
    • 2
      firm pears, peeled, cored and cut into wedges
    • 2 Tbsp
      25 mL
      butter, divided
    • 1/2 cup
      125 mL
      shallots or onions, minced
    • 1 cup
      250 mL
      chicken stock
    • 1/2 cup
      125 mL
      port, Marsala, or Madeira wine
    • 3 Tbsp
      50 mL
      grainy mustard


Cut pork tenderloin into 8 equal slices. Place 2 slices together. Wrap a bacon slice around each 2 slices and secure with a wooden toothpick. In an oven-proof skillet, over medium-high heat, sauté pears in 1 Tbsp/15 mL butter until they begin to brown on both flat sides, about 5 minutes. Remove and set aside. In the same skillet, brown pork tenderloins on both sides. Place in 325ºF (160ºC) oven for about 15 minutes or until meat thermometer reaches an internal temperature of 155-160° F (68-71° C). Remove from oven; tent loosely with foil and keep warm. Melt remaining butter in skillet and add shallots. Cook for a minute then add remaining ingredients over high heat. Bring to a boil and reduce liquid by half. Add cooked pears, reduce heat to medium, and cook until sauce is lightly thickened. Serve pork tenderloins garnished with pears and surrounded with sauce.

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