A delightful dish combining the savory taste of bacon with the sweetness of pineapple, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal texture.
On a cutting board, lay out two slices of bacon in an 'X' shape.
Using smoked bacon adds an extra layer of flavor.
Place a pork medallion in the center of the bacon 'X'.
Ensure the pork is evenly cut for consistent cooking.
Sprinkle the pork with seasoning salt and ground black pepper to taste.
Season generously for a flavorful crust.
Spread a teaspoon of Dijon mustard on top of each pork medallion.
Dijon mustard provides a tangy kick that complements the sweetness of the pineapple.
Place a pineapple slice on top of the mustard-covered pork.
Fresh pineapple gives a vibrant and juicy flavor.
Wrap the bacon ends over the pineapple and secure with toothpicks.
Ensure the bacon is tightly secured to prevent unraveling during cooking.
Arrange the wrapped medallions in a baking dish.
Leave space between each medallion for even cooking.
Bake in the preheated oven for 45 minutes or until the pork is cooked through and the bacon is crispy.
Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F (63°C).
Garnish with fresh parsley sprigs before serving.
Serve immediately for the best taste and texture.
