Bacon-Wrapped Tenderloin Kabobs
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Bacon helps lock in juices in otherwise lean pork tenderloin. Rosemary infuses it with flavour. For the best taste, choose unseasoned tenderloins.
Servings: 6
Ingredients:
Bacon-Wrapped Tenderloin Kebobs
Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 379 |
| pro | 44 g |
| total fat | 21 g |
| sat. fat | 10 g |
| carb | 1 g |
| fibre | trace |
| chol | 123 mg |
| sodium | 426 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 17% |
| vit C | 2% |
| folate | 4% |
Suggested Recipes
-
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
Preparation:
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.
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.
Tags:
Source
Canadian Living Magazine: February 2008
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