Thick-Cut Pork Tenderloin Medallions
Appears in Cook's Illustrated September/October 2006, America's Test Kitchen TV
WHY THIS RECIPE WORKS
We wanted a pork tenderloin recipe that would be fast enough for a weeknight dinner and still offer maximum flavor. Cutting the tenderloins into 1 ½-inch-thick medallions and tying the medallions or wrapping blanched bacon around them, fast...