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Bacon Wrapped Peppercorn Pork Tenderloin Medallions

10 min
50 min
Dairy-Free Gluten-Free Keto Paleo


  • 2 lb Coleman Natural Pork Tenderloin
  • 6 slices Coleman Natural Bacon, cut in half
  • 2 tablespoons mixed peppercorns, crushed
  • 1 tablespoon oil
  • 1 shallot, finely chopped
  • 1 teaspoon finely chopped rosemary
  • 1/2 cup dry red wine
  • 1 1/4 cups chicken broth
  • 1 tablespoon butter ,cut into cubes


1 Preheat the oven to 400° F. Tuck the small end of the tenderloin underneath to create even thickness. Cut each tenderloin into 6 medallions.

2 Rub the cut sides of each medallion with crushed peppercorns and salt. Wrap half a slice of bacon around each medallion; secure with butcher’s twine.

3 Heat the oil in a medium skillet over medium-high heat. Brown the medallions on all sides for 10 minutes or until golden.

4 Transfer to a baking sheet. Reserve the skillet.

5 Roast the medallions for 8 to 10 minutes or until an instant-read thermometer registers 145° F when inserted into the center of the pork and bacon is crisp.

6 Remove the twine from each medallion. Meanwhile, set the reserved skillet over medium heat. Add the shallot and rosemary. Cook, stirring constantly, for 2 minutes or until softened.

7 Pour in the red wine; simmer for 3 minutes or until reduced by half.

8 Stir in the broth; bring to a boil. Simmer for 10 minutes or until reduced by half.

9 Remove from heat; whisk in the butter, one cube at a time.

10 Place 2 medallions on each plate and top with sauce.

Serve with mashed sweet potato and your favorite green vegetable. Use a heavy-bottom saucepan or a mortar and pestle to crush the peppercorns. Assemble the medallions up to a day in advance and prepare the dish just before serving.