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Bacon-Wrapped Pork Tenderloin Kabobs with Rosemary
Servings:
4
servings
Author:
The Gourmet Housewife
Ingredients
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
Instructions
Cut the pork tenderloin into 6 rounds and wrap 1 piece of bacon around the side of each.
Poke metal skewer through bacon and pork through to other side; remove skewer. Thread rosemary sprig through hole to extend to other side.
Thread tenderloins at right angle to rosemary onto metal skewers.
In a small bowl, combine mustard, vinegar, oil, salt and pepper; brush over flat sides of pork.
Cook on greased grill over medium-high heat for 16 to 18 minutes.