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Bacon-Wrapped Tenderloin Kabobs

By The Canadian Living Test Kitchen

Tested till perfect

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Bacon-Wrapped Tenderloin Kabobs

Bacon Wrapped Tenderloin Kabobs
Photography by Matthew Kimura

This recipe makes 6 servings

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Nutritional Info
Per serving: about -
cal 379
pro 44 g
total fat 21 g
sat. fat 10 g
carb 1 g
fibre 0
chol 123 mg
sodium 426 mg
% RDI: -
calcium 1
iron 17
vit C 2
folate 4

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

Ingredients

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

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

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