Pork Tenderloin Medallions in Pan Sauce

Pork Tenderloin Medallions in Pan Sauce

1 pork tenderloin

4 bacon slices

1 tbsp grill seasoning

1 tsp garlic powder

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp rosemary

1 tbsp olive oil

1 tbsp canola oil

1 tbsp butter

1/4 cup shallots or red onions, chopped

1/2 cup dry white wine

1/4 cup heavy cream

1 tbsp Dijon mustard

1 tbsp butter

1 tbsp parsley

Cut the tenderloin into 4 even pieces. Wrap each medallion with a slice of bacon, cut side up and secure with a toothpick. 

Combine next 5 ingrediants and crush until ground together. Sprinkle each cut end of tenderloin until well covered. Drizzle cut ends with olive oil and rub into meat. 

In an oven proof skillet heat canola oil and butter over medium heat until quite hot. Sear the medallions approximately 3 minutes on each cut side, gaining a nice crust. Transfer to a 400 degree oven and roast for 18 to 20 minutes. Remove pork and transfer to a cutting board and cover with foil. 

Place the pan back on the stove over medium heat. Add shallots or red onion and sautée for 1 - 2 minutes. Add white wine and scrape up the bits from the pan for approximately 3 minutes. Add cream and contine to bubble for another 2 - 3 minutes. Remove from heat and whisk in mustard, butter and parsley. 

Serve the medallions drizzled with pan sauce or serve sauce separately.