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Bacon-wrapped Pork Medallions with Feta Pate
ingredients
For Pork:
1 or 2 pork tenderloins (depending on size and how many you're feeding)
Sliced bacon (1 slice for each medallion)
Montreal Steak Spice or other steak spice mix
For Feta Pate:
1 cloves garlic, finely minced (or if you really love garlic, try 2 cloves)
3 tablespoons butter, softened
2 oz. (1/4 package) cream cheese, softened
1/2 cup crumbled feta cheese
2 Tbsp. sour cream
1 tablespoon chopped fresh chives
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
freshly ground black pepper to taste
method
For the Feta Pate: Combine the garlic, butter, cream cheese, feta cheese, sour cream, chives, hot pepper sauce and pepper in the container of a food processor. Process until smooth. Transfer to a serving bowl and set aside (refrigerate if making well ahead).
Cut the pork tenderloins into medallions, about as thick as a slice of bacon. Wrap each medallion in bacon and secure with a skewer or toothpick. Dip both sides of the pork in steak spice. Grill on the BBQ or pan-sear and then finish in the oven.
REMOVE TOOTHPICKS from meat. Serve with a big dollop of feta pate on top of pork.
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Comments
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.
AC on December 9, 2010 9:07 AM
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!
Jen on December 9, 2010 9:39 AM
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?
Alan on January 23, 2011 6:13 PM
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!
Jen on January 23, 2011 6:27 PM