Bacon-Wrapped Pork Medallions With Tomato-Corn Salsa – a delicious recipe with pork tenderloins, olive oil, white balsamic vinegar, ancho chili powder, ground black pepper, bacon. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut pork into 8 (3-inch-thick) slices. Place meat, cut sides up, between 2 sheets of heavy-duty plastic wrap, and flatten to 2-inch thickness, using a rolling pin or flat side of a meat mallet.
2
Whisk together olive oil and next 3 ingredients. Rub mixture evenly over pork; cover and chill 2 hours.
3
Microwave bacon at HIGH 2 minutes or until bacon is partially cooked. Wrap sides of each pork slice with 1 bacon slice, and secure with a wooden pick.
4
Light 1 side of grill, heating to medium-high heat (350u00b0 to 400u00b0); leave other side unlit. Arrange pork over lit side; grill, covered with grill lid, 5 minutes on each side. Move pork to unlit side; grill, covered with grill lid, 30 to 35 minutes or until a meat thermometer registers 160u00b0. Let stand 10 minutes. Serve with Tomato-Corn Salsa.
1331
kcal
Calories
102
g
Fat
2
g
Carbs
94
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 (3/4-lb.) pork tenderloins, 2 tablespoons olive oil, 1 tablespoon white balsamic vinegar, 1 1/2 teaspoons ancho chili powder, and more.
Yes, Bacon-Wrapped Pork Medallions With Tomato-Corn Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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