Bacon Wrapped Pork Medallions With Apple Cider Sauce Recipe 445

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
• Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
• Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Cut the tenderloins into 1 1/2 inch thick medallions. Wrap each medallion with a strip of bacon and secure with a toothpick. Heat a large saute pan to medium high and add the olive oil. Saute the medallions for about 4 - 5 minutes per side, or until browned. Tip the medallions on their edges to brown the bacon, about an additional 3 - 4 minutes. The internal temperature of the pork should be about 140 degrees when the pork is finished cooking. Remove to a platter and cover with foil to keep warm. Pour off all but about 1 tablespoon of the drippings from the pan. Heat the pan back to medium high and add the shallots and saute for 3 - 4 minutes. Add the apple cider and scrape up any of the brown bits on the bottom of the pan. Stir in the mustard and simmer for 4 - 5 minutes to thicken the sauce. Whisk in the butter until melted. Season to taste with salt and pepper. Return the pork medallions to the pan and drizzle with the sauce. Serve immediately.

Steps:

• In a large cast iron skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; wipe skillet clean and set aside. Flatten pork to 1/2-in. thickness. Position 2 bacon strips to make an X; top with a tenderloin slice. Sprinkle with garlic powder and pepper. Repeat., Combine tomatoes and onion; spoon over tenderloin. Fold bacon over the top and secure with toothpicks; place in cast-iron skillet. Bake, at 350° until a meat thermometer reads 145°, 15-20 minutes.

Steps:

• Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
• Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
• Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.