Bacon Wrapped Pork Loin Medallions

bacon_wrapped_pork_loin_mainA Fancy Dinner Affair

I love experimenting in the kitchen and we all know that sometimes it’s a hit and sometimes it’s a miss…well this time, I hit the jackpot!  If you are a bacon/pork lover, this will become one of your favorite meals, especially if you enjoy entertaining and impressing your family and friends with delicious food.  I do have to say thanks to my guests for always being gracious guinea pigs for many of my kitchen “experimentations”

It’s time to get a little fancy and it only takes about an hour to prepare!  This recipe is perfect for a dinner party, the best part is, it is SIMPLE!  I created this recipe, hoping that the combination would be amazing and was pleasantly surprised when I took my first bite… it was tastier than I imagined in would be! The bacon wrapped pork loin was so tender, it melted in my mouth and the flavor was magnificent.  After my guests and I finished dinner, I knew I had to share the recipe with my blog readers!

Bacon Wrapped Pork Loin Medallions Recipe

2 pound pork loin
1 package of thick cut bacon
1 cup of red wine
1 small red onion
Salt
Pepper
Toothpicks

Cut your pork loin into 1.5 inch thick medallions.  Season with salt and pepper.

Pre-heat your cast iron skillet on medium high heat.

Wrap thick cut bacon around medallions and secure with a toothpick so the bacon does not fall off during the cooking process.

Set to side and rough chop your onion.

Once your skillet is nice and hot, place bacon wrapped pork loin medallions inside but do not overcrowd.  You want to sear the pork loin which should take approximately 2 minutes on each side.  Once they are seared, drop in your onions and pour in 1/2 cup of red wine.  Turn the fire down to medium-low and cover with a lid.  Let simmer for 25 minutes on ONE side.

Remove the lid and allow the liquid to evaporate a little…for about 5 minutes.  Flip your medallions over and pour in the rest of the red wine (1/2 cup).  Repeat above process, simmering for 25 minutes.  Remove lid and again, render down your liquid until it resembles a dark sauce.  By this time, your pork loin should appear “carmelized”.  After approximately 5-10 minutes, remove from heat and let rest for 15 minutes before serving. (Don’t forget to remove your toothpicks before serving!)

I like to serve my pork loin on top of a bed of creamy mashed potatoes accompanied by a great leafy, fresh spinach salad.  I drizzle my sauce from the drippings of the pork loin and wine on top of my plated food.  So simple, so impressive…it looks and tastes like something out of a 5 star resaurant.

So gather your friends and family for some delectable food, fine wine and great conversation!  It’s definitely a meal that will be talked about long after the dinner party ends.

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