Recipe by Dreamgoddess
I cooked this for my family last week and just had to share it with everyone here. It was so delicious and the whole family enjoyed it (even the children). I found this recipe several months ago on a website, but I can't remember which one. I did several searches trying to locate it again so I could give credit, but never could find it. The only change I made to the recipe was the quantity of the ingredients (needed 8 servings) and the size of the dish to cook it in. So to the person that originally posted this somewhere here on the net, I say "Thank you...this is great"!
Top Review by KeyWee
You're right, DG - this is very delicious. I was apprehensive about the pineapple - DH is sooo picky, but he loved the blend of flavors. The only changes I made were to use Dijon mustard (that's what I had on hand) and to use only one slice of bacon per medallion (DH doesn't need two!). And I baked for about 35 minutes. This is a keeper - thanks, DG!
- 16 slices bacon
- 8 pork tenderloin, medallions (I used half of a tenderloin and sliced the medallions approx. 1/2" thick)
- seasoning salt
- 8 teaspoons prepared mustard
- 8 slices canned pineapple, drained
- parsley sprig (to garnish)
Directions See How It's Made
- Preheat the oven to 350 degrees.
- On a large cutting board or other flat work surface, lay out 2 slices of bacon in an"X".
- Place a tenderloin medallion in the center of the crossed pieces of bacon.
- Repeat these two steps with the remaining bacon and tenderloin medallions.
- Sprinkle all the medallions with seasoned salt and pepper to taste.
- Spread 1 t prepared mustard on each medallion.
- Lay 1 pineapple slice on each medallion.
- Bring the ends of each piece of bacon up on top of the pineapple slice.
- Secure with toothpicks.
- Remove the bacon wrapped medallions from the work surface and arrange in a 9x13" dish.
- Bake in the preheated 350 degree oven for 45 minutes or until juices run clear.
- Garnish with parsley.