Ingredients for Bacon Wrapped Pork Medallions With Electric Chimichurri Sauce
- 6 cloves garlic, peeled
- 1 cup fresh parsley leaves, packed
- 1 teaspoon black pepper
- 1/2 teaspoon dried red pepper flakes
- 1/2 cup plus 1 tablespoon olive oil
- 4 tablespoons white vinegar
- 2 tablespoons water
- 2 teaspoons salt
- 1 1/2 lbs pork tenderloin, cut into 1-inch medallions
- 8 slices bacon
- 1 cup chimichurri sauce (for marinade, plus extra for serving)
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How to Make Bacon Wrapped Pork Medallions With Electric Chimichurri Sauce
- In a large bowl, whisk together 1 cup of chimichurri sauce (see recipe below), 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add the pork medallions to the bowl and toss to coat completely. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.
- Preheat oven to 400°F (200°C).
- While the pork marinates, prepare the chimichurri sauce (double the recipe).
- Wrap each pork medallion with a slice of bacon and secure with a toothpick.
- Place the bacon-wrapped medallions on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the bacon is crispy and the pork is cooked through.
- Remove from oven and let rest for 5 minutes before serving.
- Serve the bacon-wrapped pork medallions with the remaining chimichurri sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
1g
Fat
82g
Carbs
1g
