Bacon-Wrapped Pork Medallions with Tomato-Corn Salsa

As I’ve mentioned before, I write a “Resident Recipe” column in our monthly neighborhood magazine. The following recipe is featured is this month’s issue for June 2012.
After interviewing and snapping photos with Brian and Kristin, I went home and immediately recreated this recipe. “Wow” is all I can say! The tomato-corn salsa is light, flavorful and out-of-this world! It especially pairs nicely with grilled chicken, which is what I made, since I did not have any pork on hand at the time. I can’t wait to grill the tenderloin next!
Now for the blurb I wrote in the magazine:
Summer is finally here! If you haven’t already, it’s time to fire up the grill, have your friends over, and impress them with these delectable bacon-wrapped pork medallions and tomato-corn salsa. With Kristin preparing the food and setting the table, and Brian hard at work at the grill; it’s obvious that this couple makes quite the team. “Great food and entertaining is about making memories with friends and family,” Kristin quotes; and I would have to agree.
Brian at the grill.
 Brian and Kristin show off their grilled pork medallion recipe.
A close up.

Bacon-Wrapped Pork Medallions with Tomato-Corn Salsa
Ingredients
TENDERLOIN
3 pork tenderloins
2 Tbsp. olive oil
1 Tbsp. white balsamic vinegar
1 1/2 tsp. ancho chili powder
1 tsp. coarse ground black pepper
8 thick-cut bacon slices (Matador’s has great smoked bacon)

TOMATO-CORN SALSA
4 ears fresh corn, husks removed
2 tsp. olive oil
1 pint grape tomatoes, sliced in quarters
3 green onions, thinly sliced
1/4 cup chopped fresh basil
2 Tbsp. white balsamic vinegar
1 tsp. salt
1/2 tsp. pepper

Directions:
FOR THE TENDERLOIN:
1. Whisk together olive oil and next three ingredients. Rub mixture over pork; place pork in ziplock bags with remainder of rub mixture. Chill for at least 2 hours. (Freezes well at this point, too.)
2. Cut pork into eight 3-inch slices. Place meat, cut sides up, between 2 sheets of heavy-duty plastic wrap, and flatten to 2-inch thickness, using the flat side of a meat mallet.
3. Microwave bacon until partially cooked. Wrap sides of each pork slice with 1 bacon slice, and secure with a wooden pick.
4. Light one side of grill, heating to medium-high heat (350-400 degrees F); leave other side unlit. Arrange pork over lit side; grill, covered with grill lid, 30-35 minutes or until a meat thermometer registers 160 degrees F. Let stand 10 minutes.

FOR THE TOMATO-CORN SALSA
1. Brush corn with oil. Grill, covered with grill lid, over medium-high heat for about 8 minutes, turning ever couple minutes. Let stand 10 minutes and cut kernels from cobs.
2. Combine corn, tomatoes, and next 5 ingredients. Toss together. Serve over pork.

Yield: 8 servings
Recipe from: Kristin and Brian, who got this from Southern Living

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