Pit Lane Pork & Beans
TOTAL TIME1 hr 19 mins
SKILL LEVELIntermediate
SERVINGS6
About this RecipeSmoky bacon-wrapped pork medallions meet a bright, tangy bean salad in this flavorful dish that’s perfect for grilling season. Made with Smithfield pork, it’s a satisfying way to bring bold, balanced flavor to your table—no fuss, just good food done right.
Let's CookWe speak pork, now you can too!![]()
View recipe as timeline
Ingredients
Gather Ingredients from the list below 1 can Black beans 1 can Red beans 1 Half purple onion, diced 1 Small red pepper, diced 1 Small orange or yellow pepper, diced 1 Fresh jalapeño, diced 1 Medium tomato, diced 1/2 cup Red wine vinegar 1 tbsp. Mustard 1/4 cup Olive oil 1 tbsp. Sugar 1/4 cup Fresh cilantro, chopped
Gather Ingredients from the list below
Bacon-Wrapped Medallions
Spicy Bean Salad
Directions
1.
Spicy Bean Salad: In a medium bowl, whisk together the vinegar, sugar, and mustard until well combined, then slowly drizzle in the olive oil while whisking to create a smooth dressing.
2.
Add the beans, peppers, onions, and tomatoes to the bowl and stir to coat evenly with the dressing.
3.
Cover and refrigerate the salad for at least 1 hour or overnight to allow the flavors to meld, then top with chopped cilantro just before serving.
4.
Bacon-Wrapped Medallions: At least 15 minutes before grilling, soak wooden toothpicks in water and prepare a medium-hot fire in your grill.
5.
While the grill heats, bring 1 1/2 inches of water to a boil in a large skillet and cut each pork tenderloin into 6 medallions, each about 1 1/2 to 1 3/4 inches thick; season lightly with salt and pepper.
6.
Add the bacon to the boiling water, return to a boil, and cook uncovered for 1 minute; then drain and let it cool slightly.
7.
Wrap one piece of bacon around each pork medallion and secure it with a soaked toothpick.
8.
Grill the medallions, cut sides down and uncovered, over direct heat for 12 to 15 minutes, turning halfway through, until the internal temperature reaches 145°F.
9.
Transfer the medallions to a serving platter and let them rest for 3 minutes, then remove the toothpicks and serve with the Spicy Bean Salad.
