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Bacon-Wrapped Maple-Mustard Pork Medallions with Crunchy Pecan Slaw
Indulge in bacon-wrapped pork medallions topped with tangy maple-mustard sauce and served with crunchy pecan slaw. A quick and easy comfort dinner!
Get ready for a flavor adventure with our Bacon-Wrapped Maple-Mustard Pork Medallions, a dish that promises indulgence in every bite. Imagine tender pork medallions hugging a smoky bacon exterior, all drizzled with a sweet and tangy maple-mustard sauce. This is the kind of meal that transforms an ordinary evening into a culinary celebration.
Paired with a crunchy pecan slaw, this dish creates the ultimate texture contrast. The slaw's crisp cabbage and carrots, combined with the nutty crunch of pecans, offer a refreshing balance to the rich, savory pork. Quick to prepare and packed with taste, this dish is the perfect example of 'crazy good eats' that you'll crave time and again.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4
Calories
620 kcal
per serving
Cuisine
Mediterranean
Indulge in bacon-wrapped pork medallions topped with tangy maple-mustard sauce and served with crunchy pecan slaw. A quick and easy comfort dinner!
Ingredients
- • Pork tenderloin: 1 pound, cut into 1-inch medallions
- • Bacon: 8 slices
- • Maple syrup: 1/4 cup
- • Dijon mustard: 2 tablespoons
- • Apple cider vinegar: 1 tablespoon
- • Olive oil: 2 tablespoons
- • Salt: 1 teaspoon
- • Black pepper: 1/2 teaspoon
- • Green cabbage: 2 cups, shredded
- • Carrots: 1 cup, julienned
- • Pecans: 1/2 cup, chopped
- • Mayonnaise: 1/4 cup
- • Honey: 1 tablespoon
- • Lemon juice: 1 tablespoon
- • Fresh parsley: 2 tablespoons, chopped
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2 Wrap each pork medallion with a slice of bacon, securing it with a toothpick. Arrange the medallions on the prepared baking sheet.
- 3 In a small bowl, mix together the maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper. Brush the mixture generously over the bacon-wrapped medallions.
- 4 Bake the medallions for 15-20 minutes, or until the bacon is crispy and the pork is cooked through to an internal temperature of 145°F (63°C).
- 5 While the pork is baking, prepare the slaw. In a large bowl, combine the shredded cabbage, julienned carrots, and chopped pecans.
- 6 In a separate small bowl, whisk together the mayonnaise, honey, lemon juice, and chopped parsley. Pour over the slaw and toss to coat evenly.
- 7 Serve the bacon-wrapped pork medallions alongside the crunchy pecan slaw for a satisfying and indulgent meal.
Serving Suggestions
- • For a complete meal, serve these bacon-wrapped pork medallions with a side of creamy mashed potatoes or cheesy garlic bread to soak up the maple-mustard sauce. A chilled Riesling or a crisp apple cider will complement the sweet and savory flavors beautifully. Garnish with a sprig of fresh parsley for a pop of color and freshness.
Storage Tips
To store leftovers, place the pork medallions in an airtight container and refrigerate for up to three days. The slaw can also be stored separately in the fridge for the same duration. To reheat the pork, place it in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through, ensuring the bacon stays crispy.
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