Bacon-Wrapped Pork Loin Medallions with Arugula Salad

  • Author: Veronika's Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 people 1x
  • Category: Main Course
  • Cuisine: American


Bacon-Wrapped Pork Medallions with Arugula Salad, lemon, and Parmesan cheese is a great 30 minutes meal for a busy weeknight!



  • 4 Hatfield® Premium Reserve Pork® Uncured Bacon-Wrapped Pork Loin Medallions
  • 1 tablespoon olive oil
  • salt, pepper to taste
  • 4 cups fresh baby arugula
  • 1 tablespoon olive oil
  • 1/2 tablespoon fresh lemon juice
  • 2 tablespoons parmesan cheese, grated (plus extra shavings for garnish)


  1. Preheat the oven to 400°F.
  2. Remove Hatfield® Premium Reserve Pork® Uncured Bacon-Wrapped Pork Loin Medallions from the packages and leave blue heat-resistant pin in while cooking.
  3. Preheat a skillet over high heat and add a tablespoon of olive oil. When the oil is hot, place the pork loin medallions in the skillet and cook for about 4 minutes on each side until you get a beautiful golden/brown color.
  4. When done, place the medallions in the oven at 400°F for about 10-12 minutes or until the internal temperature reaches 145-150°F.
  5. While the Bacon-Wrapped Pork Loin Medallions are in the oven, let’s start working on the salad.
  6. Rinse and pat dry arugula and place in a mixing bowl. Add olive oil, lemon juice, and grated Parmesan cheese and mix.
  7. When the Pork Loin Medallions are done, remove the pin and serve with arugula salad topped with some cheese shavings.


  • Serving Size: 1
  • Calories: 415
  • Sugar: 1.5
  • Sodium: 509.4
  • Fat: 3.4
  • Saturated Fat: 10.1
  • Trans Fat: 0.1
  • Carbohydrates: 2.6
  • Fiber: 0.7
  • Protein: 25.6
  • Cholesterol: 86.5