Tested till perfect Bacon-Wrapped Tenderloin Kabobs
Bacon Wrapped Tenderloin Kabobs
Photography by Matthew Kimura

Bacon-Wrapped Tenderloin Kabobs

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2008

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 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
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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.

Nutritional Information Per serving: about

cal 379 pro 44g total fat 21g sat. fat 10g
carb 1g fibre chol 123mg sodium 426mg

% RDI:

calcium 1 iron 17 vit C 2 folate 4
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