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Ingredients:
- 1 pork tenderloin (1 to 1 1/4 lb.)
- 4 slices bacon (hickory-smoked)
- Wooden picks
- Salt and Pepper
Garlic-Mustard Butter
- 1/4 cup butter (1/2 stick), softened to room temperature
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
Cooking Directions
- Cut tenderloin in 8 slices (medallions) approximately 1 to 1 1/4-inch wide.
- Place two slices (medallions) together and wrap bacon slice around both pieces to hold together to make pork “mignons.”
- Secure with wooden pick. Repeat with remaining pork medallions and bacon.
- Season both sides with salt and pepper and spray lightly with cooking spray.
- Broil or grill per directions below. Remove wooden pick; serve with Garlic-Mustard Butter.
Directions for Grilling:
Pre-heat grill to 400 degrees F. Place pork mignons directly over high
heat. Close grill lid; grill for 6 to 7 minutes per side or until
internal temperature reaches 160 degrees F.
Directions for Broiling:
Pre-heat broiler to 500 degrees F. Broil pork mignons about 4-inches
from heat source for 7 to 8 minutes per side or until internal
temperature reaches
160 degrees F.
Direction for Pan-broiling:
Heat skillet or grill pan over high heat; add pork mignons. Lower heat
to medium-high; cook (uncovered) for 6 minutes or until nicely browned.
Turn; cook an additional 6 minutes or until internal temperature
reached 160 degrees F.
Butter Cooking Directions:
In a small bowl, stir together ingredients until well mixed. Wrap in
waxed paper to shape like a stick of butter. Chill while pork is
cooking. When ready to serve, cut into fourths and top each pork mignon
before serving.
