Grilled Pork Tenderloin Medallions

Be the first to review
READY IN: 31mins
Recipe by StreetChef

Pork Tenderloin cut into medallions, wrapped in bacon and seasoned with rosemary & dijon mustard. Prep them and make them right away, or cover and refrigerate for up to 24 hours before grilling.

Ingredients Nutrition

Directions

  1. Cut each tenderloin into 6 rounds.
  2. wrap bacon around each.
  3. Poke a hole all the way through the round with a skewer. Remove the skewer and replace it with a sprig of rosemary.
  4. Thread 3 tenderloin rounds onto a skewer, at right angle to the rosemary.
  5. Cover and refrigerate up to 24 hours.
  6. Mix mustard, vinegar, oil, salt & pepper.
  7. Brush on flat side of pork.
  8. Grill on med-high for 16-18 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a