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Filet Mignon of Pork Medallions

Filet Mignon of Pork Medallions

Filet Mignon of Pork Medallions
Filet Mignon of Pork Medallions
Filet Mignon of Pork Medallions
Filet Mignon of Pork Medallions
Filet Mignon of Pork Medallions
Filet Mignon of Pork Medallions
Filet Mignon of Pork Medallions
Filet Mignon of Pork Medallions
Filet Mignon of Pork Medallions
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Filet Mignon of Pork Medallions
Ingredients
  • 1 ½-2 lbs. pork tenderloins (I used FarmLand Southwest Style Peppercorn)
  • 1 (10-oz.) jar pepper jelly
  • 1 (10-oz.) jar Kikkoman Ponzu (Citrus Seasoned Dressing and Sauce)
  • Salt, red/black pepper, garlic powder
  • Hickory Smoked slices of bacon (1 slice per medallion), plus 3-4 extra pieces
  • Olive oil
  • butter
  • ½ c. shallots, diced
  • 2 c. demi-glace (store-bought)
  • 1 c. pinot noir wine
  • Chopped fresh parsley
Instructions
  1. Mix the pepper jelly and Kikkoman sauce.
  2. Season your pork tenderloins and place in a plastic bag with marinade. Marinade at least 8 hours or overnight.
  3. In a large skillet, cook the extra bacon until crispy. Remove bacon and drain on paper towels.
  4. With the bacon fat in skillet, saute the shallots until soft.
  5. Add the demi-glace sauce and wine and bring to a boil and reduce heat and simmer until slightly thickened. Season to taste. Set aside.
  6. Take pork medallions and cut into individual filets, about 2” thick. Wrap bacon around each filet and secure with toothpick. It is okay for the bacon to overlap.
  7. In a large cast iron skillet, heat about 4 T. butter and 4 T. olive oil. Add the pork filets and cook until golden brown, turning only once.
  8. Transfer the iron skillet to a 425 oven and cook until bacon is golden and crispy and pork is slightly pink in center. This is about 8-10 minutes.
  9. Serve the filets with the reduced wine sauce and garnish with chopped parsley.
 

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