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.
stephanie says
What a beautiful dish! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
allthatsjas says
Thanks, Stephanie! XO
mmgmom says
This looks so yummy. I can't wait to make these for my family. Thanks so much for linking up this week at #HomeMattersParty. Can't wait to see what you link up next week.
allthatsjas says
I hope you'll make it. It won't disappoint you, I promise. Thank you for stopping by!
Christine says
For me, it's really the capers that put this over the top and right onto my "to make" list. Visiting from Home Matters link up. Great meeting you.
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
Joanne T Ferguson says
These still look absolutely delicious Jas and thanks for sharing at the Say G'day Party! All of your submissions pinned this week! Thanks for your support and look forward to seeing you next week!
allthatsjas says
You are very kind, Joanne! Thank you 😀
Holly says
Thank you for sharing at Waiting on...Wednesday!
allthatsjas says
See you next week!
Love Keil (MunchkinTime) says
OMG your Pork Medallions with Bacon and Macadamia looks amazingly good! Pinning it!
I love your photography from composition to lighting and little details that you use! Can I ask you a question? I am a food blogger and I was wondering how long does it usually takes you to take food pictures per dish?
allthatsjas says
Oh, that is so sweet of you! Thank you for the compliments; I'm always unsure of the quality and never really happy. I have never timed myself, but I would say from setting up to the end it takes me between 30 to 60 minutes, depending on the dish. I take between 50 and 150 photos but only end up using 5-6, sometimes less. That shows that I am in no way trained in what I'm doing, but I try my best. It is very time-consuming. I have made this dish 3 times in the last 5 months before I was satisfied with the photos. Hope this answers your question. Thanks for stopping by! XO
Thalia @ butter and brioche says
These pork medallions look divine! Macadamias have to be one of my favourite nuts to eat and use in cooking.. so I must try this recipe out.
allthatsjas says
Thanks, Thalia! I favor macadamia nuts too 🙂
Joanne T Ferguson says
These look absolutely delicious Jas! Pinned and shared!
#ibabloggers
allthatsjas says
Thanks bunches, Joanne!
Jasna says
Georgeous looking dish; all credits to your photos. Macadamias are my favourite nuts.
allthatsjas says
Thank you, Jasna! Hazelnuts and macadamia are my favorite too!