Natural Sun-Dried tomatoes impart sweet, earthy flavor into a rich cream sauce. The lean pork pairs well with the chewy Sun-Dried Tomatoes.

Prep time: 5 min

Cook time: 30 min

Total time: 35 min

Bacon-Wrapped Pork Medallions with Sun-Dried Tomato Pan Sauce
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings


  1. Preheat oven to 375°F.

  2. Trim visible fat from tenderloin. Season with salt and pepper. Wrap each piece with two bacon slices using wooden toothpicks as needed to hold bacon in place.

  3. Heat oil in large oven-safe skillet over high heat. Add tenderloin to pan and cook until golden brown on bottom. Turn tenderloin to brown all sides. When tenderloins have been turned placing final side down, transfer to oven. Roast in oven until internal temperature of meat reads 140°F.

  4. Remove pork from oven, and transfer to plate. Cover and let rest 10 minutes. Remove and discard all but 2 tablespoons drippings from pan and return pan to medium-high heat.

  5. Add garlic to pan and sauté until golden brown and fragrant. Deglaze pan with wine, stirring to scrape up fond. Cook until wine is reduced to a few tablespoons. Add sun-dried tomatoes and basil and sauté for 1 minute.

  6. Reduce heat to medium and stir in cream. Cook, stirring frequently, until cream is reduced by two-thirds. Remove pan from heat and stir butter into sauce one piece at a time. Taste and adjust seasoning with salt and pepper.

  7. Slice each piece of tenderloin into 3 medallions (remove and discard any toothpicks) and arrange on warmed plates. Divide sauce among tenderloins and serve immediately.