Bacon-wrapped Pork Medallions with Feta Pate
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.
http://www.fortysomething.ca/2009/09/bacon-wrapped_pork_medallions.php