Mustard-Herb Pork Tenderloin Medallions

Prep time:15 min
Total time:27 min

Serves 4


2 tbsp Longo’s Signature Herbes de Provence 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.

Nutritional Information

Per serving: 380 calories
  • Protein 30g
  • Fibre 0g
  • Fat 27g
  • Sugar 4g
  • Carbs 4g
  • Sodium 410mg