Bacon-Wrapped Pork Medallions in Cream Sauce

Bacon-wrapped pork medallions in cream sauce is one of those classic comfort food dinners that never goes out of style.

Melt-in-your-mouth tender pork tenderloin wrapped in savory bacon is absolute perfection on its own, but paired with a luscious cream sauce? Pure heaven.

Best of all, it is super simple to make! Even if you’re a complete beginner in the kitchen, this foolproof recipe is guaranteed to knock the socks off your family and friends.

I just know you’re going to make this dish on repeat! It’s beyond delicious, totally foolproof, and completely stress-free.

In this super easy recipe with clear step-by-step instructions, I’ll show you how quick and effortless it is to whip up these amazingly tender pork medallions in an incredible cream sauce right in your Thermomix®.

Why You’ll Love These Ham-Wrapped Pork Medallions in Cream Sauce:

• Super easy to make—even beginner cooks can get it right on the very first try.
• Tastes absolutely sensational.
• Perfect for a cozy weeknight family dinner or a special Sunday meal.
• Budget-friendly, since pork tenderloin is super affordable.
• Pairs amazingly well with almost any side dish.

My Pro Tips for Making the Best Pork Medallions

When preparing pork tenderloin, it’s super important to completely remove the shiny white membrane covering part of the meat.

This process is commonly known as trimming the silverskin.

Silverskin is a thin layer of connective tissue that won’t break down or tenderize during cooking. No matter how you cook the tenderloin, it will stay tough and chewy if left on.

To remove the silverskin easily, your best bet is to use a sharp paring knife.

Slip the tip of the knife under the silverskin near one end, angling the blade flat and parallel to the meat.

Then, gently glide the knife down the length of the tenderloin while holding the loose strip of silverskin taut with your other hand.

This trick keeps you from wasting any meat and lets you peel away the silverskin cleanly in thin strips!

You can go ahead and toss the trimmed silver skin—it’s way too tough to eat anyway!

If trimming it sounds like a hassle, you can always ask your butcher to trim the tenderloin for you, or just buy pre-cut medallions ready to go.

Instead of Black Forest ham, feel free to wrap the medallions in bacon, prosciutto, or any cured ham you like.

The ham mainly helps lock in moisture so the meat doesn’t dry out while cooking, so honestly, use whichever kind you love best!

Swapping Out the Pork Tenderloin

Not a big fan of pork? No worries, you don’t have to miss out on this delicious dinner!

You can easily swap in turkey breast and wrap it with beef bacon or prosciutto instead.

Turkey breast is super lean and tender, making it perfect for this recipe.

What to Serve with This Dish

For side dishes, I love serving this with pasta like fettuccine or spaghetti.

Spaetzle is another fantastic option—you can boil it or quickly pan-fry it in a little butter for extra flavor.

And of course, cooked potatoes or rice work great too. At the end of the day, go with whatever sounds best to you! 🙂

How to Store Leftovers

These creamy pork medallions will keep well in the fridge for 1 to 2 days.

If you have leftovers, just let them cool down, transfer them to an airtight container, and pop them right in the fridge.

What You’ll Need for Ham-Wrapped Pork Medallions in Cream Sauce

• 1 to 1.25 lbs pork tenderloin (about 500–600g)
• Salt and freshly cracked black pepper
• 10–12 thin slices Black Forest ham (or prosciutto)
• 1 small yellow onion
• 1 clove garlic
• 1 tbsp olive oil
• 2 tsp Dijon mustard
• 5 oz garlic and herb cream cheese (such as Bresso or Alouette)
• 1 cup light cooking cream (or half-and-half)
• ¼ cup sour cream (or crème fraîche)
• ½ tsp vegetable bouillon powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp sweet paprika
• Fresh parsley (or your favorite fresh herbs) for garnish

Note: You’ll find the full printable recipe with exact quantities and step-by-step instructions in the recipe card below!

How to Make Prosciutto-Wrapped Pork Medallions in Cream Sauce

Step-by-Step Instructions:

First, preheat your oven to 350°F (180°C) and set out a baking dish.

Slice the pork tenderloin into 10 to 12 medallions, then season generously on both sides with salt and black pepper.

Wrap each medallion with a slice of prosciutto (or Black Forest ham) and place them side-by-side in your baking dish.

Bake the meat for 30 minutes, and while that’s in the oven, let’s get the sauce going!

Peel and quarter the onion, then place it into the mixing bowl along with the garlic clove. Chop for 5 sec / speed 5.

Scrape down the sides of the bowl with the spatula, add the olive oil, and sauté for 3 min / 250°F (120°C) / speed 1.

Now add the mustard, cream cheese, heavy cream, sour cream, and herbs, and bring to a simmer for 8 min / 212°F (100°C) / speed 2.5.

Once the initial bake time is up, pour the sauce over the meat and bake for another 10 minutes.

Garnish with fresh parsley and serve with your favorite side dish.

Wide egg noodles or fettuccine pair wonderfully with this dish!

Enjoy!

Note: You can find the full ingredient measurements and step-by-step instructions down below in the recipe card.

The stated prep and cook times are an average estimate.

Happy cooking!

If you loved my quick recipe for Bacon-Wrapped Pork Medallions in Cream Sauce, you might also like my delicious Chicken Gyros with Bell Peppers and Mushrooms 🙂

Cheers,
Christoph
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