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Apple Cider Glazed Bacon-Wrapped Pork Loin Medallions. Sounds amazing, right? This dish is absolutely tasty and you will love how easy it is to make too. With the holidays finally upon us; that means plenty of cooking, eating and having a good old merry time with friends and family. If you are one of those people inviting people over for dinner this holiday; you probably want to make a meal that is very easy but still delicious and impressive. This Bacon-Wrapped Pork Loin Medallion recipe is a winner.
Why I choose Hatfield® Premium Reserve Pork®
I am very picky when it comes to pork and Hatfield® Premium Reserve Pork® is the one brand that always get’s it right. Hatfield® Premium Reserve Pork® is the best tasting, highest quality pork that you can find out there, and this is coming from a pork snob.
I love the Hatfield® Premium Reserve Pork® Uncured Bacon-Wrapped Pork Loin Medallions for this recipe. They come perfectly portioned and are highly marbled for maximum flavor. An authentic brining and larding technique is used which results in a flavorful, tender and steakhouse-quality meat. I find it almost impossible to overcook these medallions. With Hatfield® Premium Reserve Pork®, you can be confident that every cut is Tasty. Tender. Every Time.™
These Apple Cider Glazed Bacon-Wrapped Pork Loin Medallions only need 6 ingredients which is great. Nobody ever believes I made this dish in less than 40 minutes. What I love about the recipe is that you can serve it for a fancy holiday gathering or even a quick and simple weeknight meal. It’s like an outfit that you can dress up or down.
Other Ingredients include Apple Cider, Apple Cider Vinegar, Dijon Mustard, Garlic and Rosemary which are all easy to find and most likely in your pantry. The Hatfield® Premium Reserve Pork® Uncured Bacon-Wrapped Pork Loin Medallions can be found at your local Stop & Shop grocery store in the Meat and Seafood department. You will find them with the marinated meats right by the butchers counter.
Useful Bacon-Wrapped Pork Loin Medallions Recipe Tips:
- You can substitute apple juice or applesauce for the apple cider. Both work out just as well.
- Use dried rosemary as a last option. Fresh rosemary is essential for this recipe and gives the best flavor. As we can all agree, fresh is always better.
- Although it may seem like the sauce is taking a while to reduce; don’t move away from the pan for too long as you don’t want to take the chance of burning your glaze. Trust me, this is coming from experience.
- I like my bacon soft but if you like yours crispy, I suggest preheating oven to 375ºF and cooking the medallions for a few more minutes to your desired crispiness.
- The blue heat-resistant pin used to keep the bacon around the medallion can be left in during cooking.
The meat was juicy, very tender and the glaze went well with the garlic and herb mashed potatoes I served it with. Sautéed spinach and soft grilled apples were perfect accompaniments to the dish. Even the hubs was very impressed and went on about how I did not spend hours in the kitchen.