Bacon-Wrapped Pork Medallions With Electric Chimichurri Sauce

"This is an awesome recipe inspired by Cuisine at Home Magazine. This pungent combination of flavors in conjunction with the crispiness of the bacon wrapped pork medallions makes for one of my favorite summer meaIs. I typically double the recipe for the chimichurri sauce as I like to use one cup for the marinade, and serve one cup on the side with the meal. Prep time includes marinating time. Enjoy!"
photo by jpknight22 photo by jpknight22
photo by jpknight22
Ready In:
1hr 36mins
4-6 skewers




  • Note - I like to serve this dish with an extra cup of chimichurri sauce on the table (at room temperature). If you'd like to do this, double the recipe (two cups) for the chimichurri sauce as you'll discard the original cup after the pork marinates.
  • Press garlic and chop fresh parsley, and add remaining ingredients for the chimichurri sauce to a food processor. Blend for a few seconds until parsley is finely chopped.
  • Slice the pork tenderloin into 1.5 inch medallions.
  • Using a large zip lock bag, add sliced pork medallions and chimichurri sauce. Allow to marinate for at least 1 hour.
  • Remove pork medallions and discard marinade. Wrap each pork medallion with a slice of bacon.
  • Begin to thread pork medallions onto skewers. Important - do not over-thread skewers (allow 1/4" in between each piece) allowing bacon to cook. Use as many skewers as necessary.
  • Preheat grill to medium heat. Once heated, add skewers and cook for 4 minutes on all 4 sides for a total grilling time 16 minutes. Internal temperature should be 145 degrees Fahrenheit.
  • Serve with the additional cup of chimichurri sauce in a small molcajete or ramekin.

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  1. Very good. Perfect for summer grilling. Served with Tabouli.


Originally from Greenville, SC, I currently live in Charlotte, NC with my lovely new wife (just married on June 14, 2008 in historic Charleston, SC). I work for a major global logistics company, managing our domestic air cargo and distribution products. My wife is originally from South Haven, MI and has interjected an array of Midwestern fare including casseroles and soups into my somewhat southern background. She is a graduate of the University of Michigan (Go Blue!), and works as a project manager for a marketing/brand consulting firm in Charlotte. My wife and I both enjoy trying new recipes at home, and venturing out on the town to sample new restaurants and cuisines, often trying to replicate things we enjoy in the kitchen. I was raised in the Carolinas, so my first exposure to cooking came from my immediate family - I'm talking fried chicken, cube steak, potato salad, macaroni and cheese, fried okra, squash casserole, homegrown vegetable dinners, and the list goes on... Everyone in my family is a pretty good cook in some capacity, so I've grown up around great food my entire life. I also spent some time studying abroad in Europe between my college years at Clemson University (Go Tigers!!!). I had the fortune of living with a family in the Loire Valley of France for a summer. Their passion for food, wine and culture really resonated with me. The father in that family did most of the cooking, shopped every day at the bakery, butchery, produce market etc., and often spent 2-3 hours cooking dinner every night. Everyone participated in some capacity making dinner a true family event. Shortly thereafter I had the opportunity to work in a fine dining restaurant which really pushed me to a running start in the kitchen. By the time I finished college, I was cooking pretty decent meals for myself, although I've learned a lot in the years since then. I'm lazy when it comes to packing my lunch, but I'm also good at finding a bargain, often times at one of my favorite ethnic dives in Charlotte. On the contrary, we cook dinner at home about 90% of the time, trying something new 10 to 15% of the time. Recipezaar is a new addiction...
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