Bacon-Wrapped Tenderloin Kabobs

BamsBBQ

Ni pedo
Site Supporter
Bacon helps lock in juices in otherwise lean pork tenderloin. Rosemary infuses it with flavour. For the best taste, choose unseasoned tenderloins


3 pork tenderloins (each 12 oz/375 g)
9 slices bacon, halved lengthwise
9 sprigs rosemary, halved crosswise
1 tbsp (15 mL) Dijon mustard
1-1/2 tsp (7 mL) each balsamic vinegar and extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper

Cut each tenderloin into 6 rounds; wrap 1 piece of bacon around side of each. Poke metal skewer through bacon and pork through to other side; remove skewer. Thread rosemary sprig through hole to extend on other side.

Thread 3 tenderloins at right angle to rosemary onto each of 6 metal skewers. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In small bowl, combine mustard, vinegar, oil, salt and pepper; brush over flat sides of pork. Broil on greased rimmed baking sheet, 8 inches (20 cm) from heat, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 10 to 12 minutes. Transfer to platter; pour pan juices over top.

Tips: Use rosemary with thick stalks.

To grill kabobs, cook on greased grill over medium-high heat for 16 to 18 minutes.
 

bowlingshirt

New member
Whenever I've grilled with fresh rosemary, I usually just lay the sprig on the grill and then place the meat on top of it...mainly lamb chops.
 
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