Thick-Cut Pork Tenderloin Medallions

Pat pork dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut side down and cook, without moving pieces, until well browned, 3 to 5 minutes. Flip pork and brown on second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and pork registers 145 degrees, 8 to 12 minutes. Transfer pork to serving platter and tent loosely with aluminum foil; let rest while making pan sauce, then serve.

BACON-WRAPPED THICK-CUT PORK TENDERLOIN MEDALLIONS
The number of bacon slices you use will depend on how many medallions you have cut.
Place 12 to 14 bacon slices, slightly overlapping, in pie plate and cover. Cook in microwave until slices shrink and release about 1⁄2 cup fat but are neither browned nor crisp, 1 to 3 minutes. Transfer bacon to paper towels until cool, 2 to 3 minutes. Wrap each piece of pork with 1 slice bacon and secure with 2 toothpicks where ends of bacon strip overlap, inserting toothpicks on angle and gently pushing them through to other side. Season pork with pepper (do not salt) and proceed with browning (time for searing sides may be slightly longer).