Stove Top-to-Oven Bacon-Wrapped Spicy Peach Pork Tenderloin Medallions

pork-tenderloin

I love how versatile cast iron is! It’s so handy to brown things off on the stove top, then transfer the skillet right to the oven to finish whatever you’re cooking, freeing us up to tend to other parts of the meal. And, I like being able to slide my dish from the oven right to the center of the dinner table allowing the cast iron skillet to keep things toasty warm right there. 

Bacon-Wrapped Spicy Peach Pork Tenderloin Medallions

2 pork tenderloins, approximately 2 lbs. total
1 1/2 Tbs. Tony Chachere’s Creole Seasoning
3 Tbs. dark brown sugar
1 lb. sliced center-cut bacon (I love to use Fanestil Meats bacon, when possible)
1/2 cup Robert Rothschild Hot Pepper Peach Preserves (or use your favorite peach preserves with 1/4 tsp. red pepper flakes stirred in)
2 Tbs. spicy brown mustard

Preheat oven to 400 degrees F.

In a small bowl, combine peach preserves with brown mustard; set aside and reserve.

In another small bowl, combine creole seasoning with brown sugar; rub the prepared mixture evenly over each tenderloin, then use 6-7 strips of the bacon to wrap each tenderloin, gently stretching each bacon strop a bit as you wrap it around the tenderloin.

Preheat a large cast iron skillet (love my traditional 12″ Lodge Cast Iron Skillet for this recipe, btw) over medium high heat; when skillet is nicely hot, add the wrapped tenderloins and brown each one on all sides.

Place skillet into the preheated oven onto the center rack and roast tenderloins, uncovered, until internal temperature at the center of each one is 145 degrees F, approximately 20 minutes.

Remove from the oven and cover skillet with foil, letting tenderloins rest for 5 minutes covered. Remove foul and slather each tenderloin with the preserved peach preserve mixture. Slice tenderloins into medallions and serve at once.

Now You’re Cookin’
Chef Alli

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