Lunch / Dinner
Super sweet, sour, and spicy, these tempting bacon-wrapped pork tenderloin medallions with jezebel sauce make one tempting entrée.
FOR THE SAUCE, COMBINE:
FOR THE PORK, WRAP:
The wrapped medallions can be cooked in under 15 minutes. Just be sure to rotate the wrapped medallions in the skillet to cook the bacon all over.
For the sauce, combine pineapple juice and cornstarch in a small saucepan; bring to a boil over medium heat.
Add raisins, preserves, and shallots; simmer until sauce is thickened and raisins have softened, about 5 minutes.
Stir in horseradish and season with salt; keep warm over low heat.
For the pork, wrap each medallion with a half slice of bacon; secure with a toothpick and season with salt and pepper.
Heat oil in a nonstick skillet over medium-high. Add medallions, sauté 3 minutes per side, then turn on their edges to brown the bacon, 4–5 minutes. Medallions are done when a thermometer inserted into the thickest part registers 145°. Transfer medallions to a plate, tent with foil, and let rest 5 minutes. Remove toothpicks and serve medallions with the sauce.
Add horseradish after sauce has thickened to help retain its mustard-like heat.
Tip wrapped pork medallions on their edge to cook bacon, rotating as needed to cook all the way around.
% Daily Value*
Total Fat 21g 32%
Saturated Fat 5g 25%
Cholesterol 89mg 29%
Sodium 257mg 10%
Carbs 24g 8%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.