Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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"!

Ingredients Nutrition


  1. Preheat the oven to 350 degrees.
  2. On a large cutting board or other flat work surface, lay out 2 slices of bacon in an"X".
  3. Place a tenderloin medallion in the center of the crossed pieces of bacon.
  4. Repeat these two steps with the remaining bacon and tenderloin medallions.
  5. Sprinkle all the medallions with seasoned salt and pepper to taste.
  6. Spread 1 t prepared mustard on each medallion.
  7. Lay 1 pineapple slice on each medallion.
  8. Bring the ends of each piece of bacon up on top of the pineapple slice.
  9. Secure with toothpicks.
  10. Remove the bacon wrapped medallions from the work surface and arrange in a 9x13" dish.
  11. Bake in the preheated 350 degree oven for 45 minutes or until juices run clear.
  12. Garnish with parsley.


Most Helpful

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!

KeyWee January 22, 2003

Tried this recipe last night and it was wonderful. It was also very easy to make, which always makes me very happy. Thanks again dreamgoddess for this recipe.

Jellyqueen January 23, 2003

This recipe was OK, after the prescribed amount of time in the oven, the bacon was still not cooked. I had to finish under the broiler which did not do much for the pork. Flavor was good though.

Kelly Cooks November 07, 2003

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