Need a delicious recipe for a date night, a holiday meal or another special occasion or just want to impress a group of friends? Pork medallions with bacon and macadamia nut topping is a chef-level recipe that will have everyone begging for seconds.
Don't you love easy, gourmet meals that look like you've spent hours in the kitchen? These pork medallions come together quickly for a meal that is as delicious tasting as fancy looking. If you're watching your calories, you can omit the bacon, but let's face it: everything tastes better with 🥓, amirite?
I'm an insanely visual person and you have to be really careful what you say in front of me. I'm wired differently, just ask my husband.
I'm ashamed to tell you what went through my head when I described this pork medallions with bacon and macadamia recipe to my friend and she said: "oh, pork on pork!" Watch your mouth, young lady! 🤣
Pork tenderloin is the most tender part of the animal and thus cooks quickly. You can buy it already flavored with a marinade, but I prefer to make my own. I love knowing what and how much of it is in my dish and having control over it.
This delicious recipe is from a German Koch & Back Ideen magazine, 2009 edition and I'm not even sure how I got my hands on it. The magazine features Christmas recipes but why not make festive meals more often?
Ingredients:
- Pork Tenderloin
- Bacon slices
- Butter
- Macadamia Nuts
- Breadcrumbs
- Fresh thyme
- Oil
- Heavy Cream
- Vegetable Broth
- Capers
- Salt and Pepper
Directions:
- Place ½ cup macadamia nuts in a food processor or blender. Cover and process with on/off turn just until crumbly. Chop the other ½ cup of nuts coarsely. In a small mixing bowl, combine ground and chopped macadamia nuts; add thyme, butter, and breadcrumbs. Season the mixture with salt and pepper; set aside.
- Rinse tenderloin and pat dry with paper towels. Trim and cut into 12 medallions, about 1- inch thick. Wrap each medallion with a slice of bacon. Secure with toothpicks.
- Heat a large frying pan or skillet over medium-high heat. Add oil and swirl it around; it should kind of dance in the skillet. Add medallions and sear for 6 minutes on each side. Remove from the heat.
- Preheat oven to 395 degrees Fahrenheit. Transfer medallions to a greased baking sheet. Spread macadamia mixture evenly over medallions. Bake for 10 minutes. Remove from the oven and let rest, tented with foil, for 5 to 10 minutes. Remove toothpicks.
- Deglaze the pan with the heavy cream and broth, scraping up the browned bits. Add capers and simmer until sauce starts to thicken, 3-5 minutes. Serve medallions over the sauce.
Pork Medallions with Bacon and Macadamia
Ingredients
- 1 ½ pounds Pork Tenderloin
- 12 Bacon slices
- 4 tablespoon Butter, softened
- 1 cup Macadamia Nuts, divided
- 4 tablespoon Breadcrumbs
- 1 tablespoon chopped fresh Thyme
- 2 tablespoons Oil
- ⅔ cup Heavy Cream
- ½ cup Vegetable Broth
- 2 tablespoons Capers
- Salt and Pepper
Instructions
- Place ½ cup macadamia nuts in a food processor or blender. Cover and process with on/off turn just until crumbly. Chop the other ½ cup of nuts coarsely. In a small mixing bowl, combine ground and chopped macadamia nuts; add thyme, butter, and breadcrumbs. Season the mixture with salt and pepper; set aside.
- Rinse tenderloin and pat dry with paper towels. Trim and cut into 12 medallions, about 1- inch thick. Wrap each medallion with a slice of bacon. Secure with toothpicks.
- Heat a large frying pan or skillet over medium-high heat. Add oil and swirl it around; it should kind of dance in the skillet. Add medallions and sear for 6 minutes on each side. Remove from the heat.
- Preheat oven to 395 degrees Fahrenheit. Transfer medallions to a greased baking sheet. Spread macadamia mixture evenly over medallions. Bake for 10 minutes. Remove from the oven and let rest, tented with foil, for 5 to 10 minutes. Remove toothpicks.
- Deglaze the pan with the heavy cream and broth, scraping up the browned bits. Add capers and simmer until sauce starts to thicken, 3-5 minutes. Serve medallions over the sauce.
Christine says
For me, it's really the capers that put this over the top and right onto my "to make" list.
allthatsjas says
I love capers too, Christine! Thanks for visiting 🙂
Christine says
BTW I totally made this last night. So delicious. Reminded me of something my mom would've made when I was growing up. My kids are pretty picky. One loved it and the other didn't complain (this is very good!)
allthatsjas says
I'm so glad you did! (*jumping up and down) If kids didn't complain it's a huge compliment 😀 Thanks for giving it a try!!! Hugs