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In a small bowl, whisk together red wine, olive oil, lemon juice and Greek seasoning.
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Place tenderloins and onion in a gallon size bag.
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Add marinade and place in fridge for 2 hours turning a couple of times.
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Remove tenderloins from fridge and discard marinade.
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Slice tenderloins in approximately 1 to 1 1/4-inch wide medallions.
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Place flat side of two medallions together and wrap bacon slice around both pieces.
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Secure with wooden picks.
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Repeat with remaining medallions and bacon.
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At this point the pork can be covered with plastic wrap and refrigerated until ready to grill.
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When ready to grill pre-heat a cast iron grill pan to 400º. Spray with cooking spray or a little olive oil.
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Salt and pepper both sides of medallions.
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Place pork medallions in grill pan or directly on grill.
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Close lid and grill for 5-7 minutes per side or until internal temperature reaches 145° F.
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DO NOT OVERCOOK!!!
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Allow the pork to rest 5 minutes before serving.