Bacon Wrapped Pork Tenderloin Medallions

The Egg was on the job this weekend. Made a Hot Jack Cornbread with cheese!  I learned that if you mix your chopped jalapeños into the egg, Jack Daniels, and milk prior to adding the dry cornbread mix, you get a pretty good dose of heat throughout the cornbread. I was adding the chopped jalapeños into the batter, but found this method had a huge difference.  Cornbread has become my new creative outlet.  Never realized how much you can tweak it.

The bacon wrapped pork loin filets have been a huge hit for parties and catering. We made did several pounds of these for a friend’s birthday feast last summer. I’ve served these for wedding receptions as well.  Amazingly easy and are always a crowd favorite.

Start with a whole pork tenderloin and remove any silver skin.  Cut fillets twice as wide as your bacon.  Butterfly the loin fillets so they fold over into large round medallions.  Run a tooth pick through to hold in place and wrap with bacon.  Our Plowboys Yardbird Rub goes great on pork.  I dare say that it is better on pork than even on chicken.

Grill or smoke until 140 to 145 degrees.  If you grill, use a medium fire.  These aren’t beef steaks.  They are better grilled a little slower than a high sear.  Be sure to remove the tooth pick.