These bacon wrapped and peach glazed pork tenderloin medallions were just about as simple as it gets. I really wish I had a good story to go along with this recipe just to make it interesting to read. Alas, I all have is a really simple but impressive looking recipe.
I found some individual serving bacon wrapped pork tenderloin medallions by Farmland. They come with an ugly blue plastic skewer that holds the bacon in place. I immediately pitched the plastic and replaced it with a wooden skewer. Who in the heck wants to cook a piece of pork with a big plug of plastic in the middle? (This isn’t really a tenderloin but has been trimmed to look like one.)
I gave the tenderloins a light dusting of salt, pepper, and brown sugar then placed them on a baking rack over a foil lined baking sheet. They went into a 425F oven for 20 minutes. At this point I broke out a jar of peach preserves and melted about ¾ of a cup of the preserves in a saucepan.
I glazed the medallions with the liquefied peach preserves and let them cook for another 5-7 minutes while the glaze set. The tenderloins had an internal temperature of 155F at this point so I called them done! As always, do not go exclusively by my time and temperature as no two ovens are the same. Go by the internal temperature of the tenderloin. If you don’t have a good digital thermometer then buy one now. This one is good, this one is better.
I snapped a few pictures and then tore into these with my kids. They really do look impressive and the combination of peach and pork is always a winner.