Bacon-wrapped Pork Medallions with Feta Pate

pork bacon

This is one of our favourite dinners. In fact, we just had it again tonight! I try to stock up on pork tenderloin when they are on sale, so I can enjoy it often.

The Feta Pate is adapted from a recipe on All Recipes. It includes anchovies, which I don’t care for, so I omit. If you like them, you might want to try the original recipe, instead.

I will often improvise with the Feta Pate, depending what is in my fridge. It’s very forgiving. The main taste is the feta, so that’s probably non-negotiable, but if you don’t have the cream cheese just use the sour cream or vice versa. Tonight I happened to have Mascarpone in the fridge, so I substituted that for the cream cheese and sour cream. I will often leave the butter out, as I don’t think it’s really needed with all the other creamy stuff already in there, but you can use your own judgement on that one.

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  1. Hi Alan and thanks! Sorry that wasn’t as clear as it could be. The slices should be about 1 to 1 1/2 inches (so that when the bacon is wrapped around the outside it covers the outside of the pork medallion – similar to a bacon-wrapped filet mignon.)
    Here’s a picture that shows the idea. Hope that helps and enjoy!

  2. Found your website and love the recipes. Your tastes are very similar to mine. Do you take your own photographs? They are very well done. I also have a passion for photographing food and trying to improve my plating.
    I have a question about this recipe. You say to cut medallions about the thickness of a slice of bacon. I’m assuming that you mean about 1/3 – 3/4 inch thick? Can you verify please?

  3. Hi AC. I don’t think it would be a problem to sear it ahead of time and finish in the oven. It won’t take long at all. If you have a meat thermometer, that’s probably your best bet. I’d cook it to 155° F and then let rest a few minutes after taking it out of the oven. Should only take 10-15 minutes if pork is at room temp when you put it in.
    As for a side, what about oven roasted asparagus. Just line up the asparagus on a foil-lined baking sheet. Dot generously with butter and sprinkle with freshly grated Parmesan or drizzle with balsamic vinegar instead. It will only take about 15 in a 400° oven to roast (or blanch them ahead and they’ll only need 5 minutes under the broiler to heat).
    Hoping you’ll tell me more about that mashed potato martini bar!

  4. I am making this recipie for a large group (12-15 people) Can I sear the meat ahead of time ( a few hours)and then finish in the oven, how long in the oven do you think? What would you reccomend as a side dish vegetable wise. I am doing a mashed potato martini bar as the main side.

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