Gluten Free Pork Medallions Surrounded by Bacon!
You know how Pork can sometimes be a bit dry? Not as moist and juicy as it’s neighbor, Beef. And yet, so many LOVE the taste of a good Pork Loin, glazed and prepared just right! Aiming at keeping flavor and tenderness in, here’s a recipe for grilling Pork Tenderloin, but it’s sliced and each piece is wrapped in Bacon. Oh My!!
1 Pork Tenderloin. As thick around as you can get, mine was about 1 lb in weight. If there’s a “silver-skin” on it, use a sharp boning knife and gently remove it.
Bacon Slices. You’ll need as many slices as you have “rounds” of Pork
Salt & Pepper to taste
1 tbl Butter ( or substitute, such as Earth Balance or Margarine)
1 Scallion. Sliced thinly, from root end to about ¾ of green end.
1 tbl Fresh Parsley, chopped. Or ½ teas. Dried
1 tbl Light Brown Sugar
½ cup Peach Preserves, or use canned peaches and mash till fine.
After checking for that Silver skin, and removing if necessary, lie the tenderloin on a cutting board, and cut into slices, as wide as a piee of the bacon. Probably about 1 ½ in. Easy to judge by just checking out the bacon!
Wrap 1 or 2 pieces of raw bacon around the outside and secure with a toothpick or two. Salt & Pepper the flat sides and set aside. Here’s a shot of mine, before grilling.
Now let’s make the glaze.
In a small saucepan, melt the butter and saute the scallions for just a minute or two. Add the Peach Preserves and the Sugar, as well as the Parsley.
Warm for a few minutes on a low heat until well combined and thinned. If necessary, you can add a drop of water. Put in a small bowl and prepare to get grillin” !
Spray the grill’s grates with a G-Free Vegetable Spray or using a small towel dipped in a bit of Olive Oil, rub over the grates to moisten them. That helps the meat cook without sticking.
When hot, put the medallions on with the flat side down. Don’t remove for the first 2 minutes. Then flip over and do the other side. Start glazing the flat sides after the first turning. You’ll see the bacon edges are starting to brown. You will have to flip again, as I did, and glaze each time. Use a meat thermometer to achieve a pork that’s cooked correctly. If necessary, ( and this happened to me) stand there and put the medallion on the grill with the bacon side down and rotate . I like my bacon crisp rather than “pink”.
Yummy! Moist and flavorful. Something different then the usual burger or frank, don’t you think?