Recipes

Mustard-Herb Pork Tenderloin Medallions

:15 min

:27 min

Serves 4

2 tbsp Longo’s Dijon Mustard

2 tbsp Longo’s Signature Organic Sicilian Extra Virgin Olive Oil with Lemon

1 tbsp each lemon juice and chopped fresh parsley

2 tsp Longo’s Honey

1 large clove garlic, minced

1 large pork tenderloin, trimmed (about 1 1/4 lb)

4 slices bacon, halved (approx.)

1/4 tsp each salt and pepper

•Combine mustard, oil, lemon juice, parsley, honey and garlic; divide into 2 portions.
•Trim uneven tail end off tenderloin. Cut tenderloin into 8 equal-sized medallions (about 1 1/4-inch thick). Wrap each medallion in bacon and secure each with soaked toothpick. Sprinkle with salt and pepper. Brush all over with half the mustard glaze.
•Grill pork medallions on greased preheated medium- high grill for about 12 minutes, turning once, until internal temperature register 155°F. Drizzle with remaining glaze and let rest for 5 minutes before serving.

Per serving: 380 calories