Comments on: bacon-wrapped pork tenderloin medallions

By: bridget

bridget — Thu, 02 Sep 2010 01:15:23 +0000

Jake – Whoa, yum. You’ve given me some great ideas for next time.

By: Jake

Jake — Wed, 01 Sep 2010 16:34:05 +0000

I prepared the bacon in a skillet instead of a microwave to render some fat. After wrapping the medalloins, I returned them to the skillet to brown and finished them in the oven. Meanwhile I sauteed half a cup of onions in the bacon drippings. When they were done I poured in a half cup of marsala wine and reuced it to a glaze and spooned it over the pork after it finished cooking. There was only about a tablespoon per medallion, but it worked out great!

By: liza taus

liza taus — Tue, 06 Oct 2009 23:30:54 +0000

fabolousssssssss

By: katie

katie — Mon, 23 Feb 2009 00:15:17 +0000

These were delicious! As anything wrapped in bacon should be.

By: manggy

manggy — Wed, 12 Nov 2008 11:19:07 +0000

Yeah, bacon tenderloin does tend to be weird. But wrapping it in bacon sure does add a lot of flavor! Nice crust it developed, too!

By: Elizabeth F.

Elizabeth F. — Wed, 12 Nov 2008 02:40:32 +0000

Ooh Yummy! I love bacon-wrapped anything!

By: Angelica

Angelica — Tue, 11 Nov 2008 11:24:26 +0000

Everything tasted better wrapped in the sweet love that is bacon!

By: Mari

Mari — Tue, 11 Nov 2008 10:38:23 +0000

Pork on pork…yum! I’m a firm believer in the addition of bacon to just about everything to make it taste better!

By: Erin

Erin — Tue, 11 Nov 2008 03:23:12 +0000

My husband and I were just thinking the other day about ways to cook tenderloin, so I’ll definitely have to keep this in mind. It looks wonderful!

By: Ally

Ally — Tue, 11 Nov 2008 02:58:26 +0000

Those look fantastic!