ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bacon-Wrapped Pork Medallions With Tomato-Corn Salsa

Prep time 20 mins
Chill time 2 hrs
Grill time 45 mins
Stand time 10 mins
Yield Makes 8 servings


  • 3 (3/4-lb.) pork tenderloins
  • 2 tablespoons olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 1/2 teaspoons ancho chili powder
  • 1 teaspoon coarsely ground black pepper
  • 8 thick-cut bacon slices
  • Tomato-Corn Salsa

How to Make It

  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 (350° to 400°); 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 160°. Let stand 10 minutes. Serve with Tomato-Corn Salsa.