Bacon-Wrapped Pork Tenderloin Kabobs with Rosemary
This is the kind of meal you serve to company. It looks fancy and high-class and impressive, and yet it’s so easy to make. Because anyone who knows me, knows that “classy” would not be a word used to describe me. Klutzy maybe. Prone to word vomit. Oh and my favorite…completely OCD.
In any case, the point I’m trying to make is that if someone like me can pull these off and make a classy-looking meal, then anyone can really.
Recipe courtesy of Canadian Living.
1 pork tenderloin
3 slices bacon, halved lengthwise
3 sprigs rosemary, halved crosswise (use rosemary with thick stalks)
1 tsp Dijon mustard
1/2 tsp balsamic vinegar
1/2 tsp extra-virgin olive oil
salt and pepper to taste
1. Cut the pork tenderloin into 6 rounds and wrap 1 piece of bacon around the side of each.
2. Poke metal skewer through bacon and pork through to other side; remove skewer. Thread rosemary sprig through hole to extend to other side.
3. Thread tenderloins at right angle to rosemary onto metal skewers.
4. In a small bowl, combine mustard, vinegar, oil, salt and pepper; brush over flat sides of pork.
5. For oven: Broil on greased rimmed baking sheet, 8 inches from heat, turning once until juices run clear when pork is pierced and just a hint of pink remains, 10 to 12 minutes.
For grill: Cook on greased grill over medium-high heat for 16 to 18 minutes.
Yield: 2-3 servings.