Pork Tenderloin Medallions with Bacon and Roasted Potatoes (Meat and 'Taters)

I get a little tired of having beef steaks all the time and pork tenderloin is a nice break from the ordinary. We used to buy pork tenderloin medallions already seasoned from a local butcher, but we haven't been in a while and I saw some tenderloin on sale at the store and thought it would be great for dinner.Bacon Wrapped Pork Tenderloin Medallions

Directions
4 pork tenderloin medallions, about 1 inch thick
4 pieces of bacon, I used thick cut apple wood smoked bacon
1 tablespoon all purpose seasoning, I use Riley's All Purpose Seasoning
Salt
Pepper

Instructions
~Heat the oven to 425 degrees F.

~Wrap the tenderloins with the bacon and secure with a toothpick. Sprinkle one side of the medallions with salt, pepper and the all purpose seasoning.

~Heat a 10 inch skillet (I use cast iron) on medium high heat until hot and it starts to smoke lightly.

~Add one tablespoon of oil (I use canola) to the pan and add the medallions, seasoned side down. Once the medallions are in the pan, take the time to season the other side. Sear each side of the medallions for 1 to 2 minutes.

~Transfer the skillet to the oven and finish cooking for 20 minutes or until the juices run clear or a meat thermometer registers 140.

~Let the meat rest for 5 minutes before serving.



Roasted Potatoes

Directions
4 medium red potatoes, scrubbed and cubed
Olive and canola oil
1 tablespoon all purpose seasoning, I use Riley's All Purpose Seasoning
1/2 tablespoon garlic powder
Salt
Pepper

Instructions
~Heat the oven to 425 degrees F.

~ Wash and scrub the potatoes, removing any eyes. Cube.

~In a medium mixing bowl, combine canola oil (a little over 1/4 cup) with a splash of olive oil. Add the seasoning, garlic powder, salt and pepper. Toss to coat.

~Spread the potatoes out on to a cookie sheet and bake for 35 minutes, turning once about halfway through cooking.

recipe by: The Good Wife