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Bacon Wrapped Pork Medallions

TeedoffTeedoff Posts: 65
First things first. All credit for this cook goes out to @Griffin. I totally copied this recipe from his blog.

I had four tenderloins that I cut into medallions the thickness of a slice bacon, wrapped and secured with a toothpick. Then dusted with Bad Byron's.

They were put on the XL at 400-425 indirect. I turned them every 3-4 minutes including the sides to get the bacon done. Sorry for the poor picture, the sun washed out a lot of detail.

Pulled at about 140-145 at topped with a Dijon garlic compound butter.

Plated up with some stewed potatoes, steamed broccoli and store bought garlic bread.

I should've rotated the plate to get the pork to the center of the frame but I was ready to eat! I ended up putting away 8 medallions myself. I have to say that ever since I made these the first time they have become a family favorite. Once again, props to @Griffin for the inspiration.
Decatur, AL


  • stemc33stemc33 Posts: 3,567
    Very nice. :plus_one:

      You must have a big family. I count more than twenty medallions and only see one medallion on the plate. 
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
  • That pork looks fantastic!
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • SGHSGH Posts: 25,955
    Awesome looking grub :clap: 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 

    Just a man with a Muhle. 

  • TeedoffTeedoff Posts: 65
    @Stemc33 I started with one to give everyone a chance. There were five adults and I ended up eating 8 myself.

    @texanofthenorth I have to say that it tastes almost like beef tenderloin cooked this way. I highly recommend trying it. The detailed instructions are on griffin's blog.

    @sgh thank you sir.
    Decatur, AL
  • GriffinGriffin Posts: 7,762
    Glad you liked it and thanks for reminding me about it. Totally forgot about that one. My wife is not a fan of tenderloin (unless its venison), she thinks its boring. This is one of the few times I was able to "Wow" her with it. Gonna have to make it again.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


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