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Pork Medallions with Bacon Pepper Cream Sauce
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Pork Medallions with Bacon Pepper Cream Sauce

A Pork-On-Pork Easy Weeknight Meal

Anna Vocino
Mar 17
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Pork Medallions with Bacon Pepper Cream Sauce
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Photo of Pork on Pork, by me

I’m not gonna waste a lot of time writing a fluffy intro for this recipe.

You subscribe here because you trust my judgment, so make this dish and be happy you did. It’s delicious.

Please watch the video below of me making Pork Medallions with Bacon Pepper Cream Sauce. Or at least let the video run on mute in the background so I can get some credit over at YouTube.


Download a printable PDF of Pork Medallions with Bacon Pepper Cream Sauce here.

PORK MEDALLIONS WITH BACON PEPPER CREAM SAUCE

(serves 4-6)

INGREDIENTS:

(Serves 4-6)

  • 2-3 pounds pork tenderloins, sliced into 1” disks, then pounded into 1/2” thick medallions (or you can use boneless pork chops, pounded thin)

  • Salt and pepper

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 4 slices bacon

  • 1 medium onion, chopped

  • 1/2 cup chicken broth

  • 2 tablespoons cream cheese, brought to room temperature

  • 1/4 cup heavy cream

  • 1/4 cup diced roasted red bell peppers

  • 1/2 teaspoon red pepper flakes

  • 1/4 cup chopped parsley, plus more for garnish

INSTRUCTIONS

Season pork medallions evenly with salt, pepper, garlic powder, and onion powder. Set aside.

In a large, flat-bottomed, nonstick sauté pan, cook bacon on medium-high heat until crispy. Set bacon slices on a paper towel to cool, leaving bacon grease in pan.

Keeping pan at medium-high heat, cook onions until soft, about 3-4 minutes. Push onions to the perimeter of the pan and cook pork medallions until cooked through, about 3-4 minutes per side. You may need to cook the pork medallions in two rounds so you don’t overcrowd the pan. Remove pork to a plate, leaving bacon grease, onions, and drippings in pan.

Add chicken broth to pan, scraping up any drippings using a silicone spatula or wooden spoon. Reduce heat to medium and stir in cream cheese until melted. Whisk in heavy cream. Season with salt and pepper. Let sauce reduce for 4-5 minutes, stirring occasionally. Stir in diced red bell peppers and red pepper flakes.

Crumble bacon into pieces. Fold bacon pieces back into the sauce. Add cooked pork medallions and any reserved juices back into pan, dredging medallions in sauce. Stir in parsley.

Remove pan from heat and serve medallions topped with bacon pepper cream sauce, garnished with additional parsley.

XOXO

Anna

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Sherri Wengerd
May 11Liked by Anna Vocino

Made! Everyone loved this 💜

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1 reply by Anna Vocino
Sherri Wengerd
Apr 20

Made it was told it was a keeper YUM!

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