Bacon Wrapped Tenderloin + Celery Soup | Want to make something quick and ridiculously good? If you’re a reader of this blog, you’ve probably noticed Pork Tenderloin pretty much makes an appearance on our table every month. And it should on yours too. It’s tasty and cheap. What could be better right? Oh wait, I got an idea. How about we wrap the whole thing in bacon?
In this recipe, we cut our tenderloin into medallions, wrap each one in bacon, then smear on a healthy layer of butter. Then to top it all off, we make a quick cream of celery sauce that is as good as it sounds. Give me some of that!
* If you want to make this even better, brine the pork first with this recipe.
- Butter - 2 tablespoons, softened
- Pork Tenderloin - 1 pound, cut into 1¼" medallions
- Bacon - 7 strips, smoked
- Cream of Celery Soup - 10½ ounces, canned
- Chicken Stock - 1½ cups
- Dried Hatch Chili - 1
- White Onion - ½ cup, small dice
- Red Bell Pepper - ¼ cup, small dice
- Poblano - 1 tablespoon, brunoise
- Parsley - 2 tablespoons, torn, garnish
- Curry - 1 teaspoon
- Ground Ginger Root - ⅛ teaspoon
- Salt - ¾ teaspoon
- Grab your tenderloin and trim off any silver skin.
- Then cut the tenderloin crosswise into 1¼ inch medallions (about 2.2 ounces each). You should get about 7 to 8.
- Lay them cut-side down and season them with ¼ teaspoon of salt.
- Grab your bacon strips and cut them in half into 5 inch long pieces (you'll have some extra bacon scraps).
- Now wrap the bacon around the short side of each medallion and pull it tight until the bacon ends just overlap,
- Then slide a toothpick through the bacon ends to keep it in place.
- Repeat with the remaining medallions.
- To the sheet pan, toss in 1 cup of the chicken stock, the dried hatch chili and any extra bacon scraps.
- Now fit in the cooling rack and spread the wrapped tenderloins onto the rack. Give them space.
- Then smear a thin layer of butter on the top side of each medallion. Well done.
- Preheat your oven to 400 degrees. Put the rack in the middle.
- Toss the medallions in for 17 to 18 minutes, rotating the pan halfway through, until you reach an internal temperature of 147 to 148 degrees. The bacon should be nice & crispy - if not, give it a couple more minutes.
- Take them off the cooling rack, cover, and let them rest.
- Now remove the rack from the sheet pan and trash the dried chili and bacon scraps.
- Put the sheet pan (yes, the one with all that bacon fat) on the stovetop over two burners, and put them over medium-high heat.
- When the pan gets hot, throw on the onion, bell pepper, poblano, curry, ginger and a pinch of salt.
- Saute it all for 4 minutes until it's softened and very fragrant.
- Then pour in the last ½ cup of stock and the cream of celery soup.
- Working quickly, whisk the soup continuously for a full two minutes, rotating the pan if you need to avoid any hot spots to prevent burning.
- Take the pan off the heat, season to taste with salt, and set it aside as you plate.
- Put a medallion in the center of the plate.
- Spoon a little of the celery soup sauce over the top.
- Garnish with some torn parsley, and you've got yourself a winner!
* If you don't have a dried hatch chili, just use a small pinch of red pepper flakes.
* Remember, you can make these medallions even more dynamite by tossing them in a brine overnight.
* It's important to spread the butter end-to-end on the top of the medallions. You want the butter to evenly drip down to crisp up the bacon.
* Watch the heat when you cook the soup on the stovetop. Take the pan off the heat if it gets too hot.
* These make for a killer little dinner party, let me tell ya!