Bacon-Wrapped Tenderloin Kabobs
Bacon Wrapped Tenderloin Kabobs
Photography by Matthew Kimura
This recipe makes 6 servings
|Per serving: about||-|
|total fat||21 g|
|sat. fat||10 g|
- Portion size: 6
Bacon helps lock in juices in otherwise lean pork tenderloin. Rosemary infuses it with flavour. For the best taste, choose unseasoned tenderloins.
- 3 3pork tenderloinpork tenderloins, (each 12 oz/375 g)
- 9 9slices bacon, halved lengthwise
- 9 9sprigs rosemary, halved crosswise
- 1 tbsp 1tbspDijon mustard
- 1-1/2 tsp 1-1/2tspbalsamic vinegar
- 1-1/2 tsp 1-1/2tspextra-virgin olive oil
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
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.
Additional information : Tips: Use rosemary with thick stalks.
To grill kabobs, cook on greased grill over medium-high heat for 16 to 18 minutes.
Source : Canadian Living Magazine: February 2008