Tested till perfect Bacon-Wrapped Tenderloin Kabobs
Bacon-Wrapped Tenderloin Kabobs
Photography by Jodi Pudge

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 6 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Cook time 25 minutes
  • Portion size 6 servings


  • 3 3pork tenderloinpork tenderloins, (each 340 g)
  • 9 9strips bacon, halved lengthwise
  • 9 9sprigs fresh 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 1/4tspeach salt and pepper
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Cut each tenderloin into 6 rounds; wrap 1 piece of bacon around side of each round. Poke metal skewer through bacon and pork through to other side; remove skewer. Thread rosemary sprig through hole, extending out opposite side.

Thread 3 pork pieces, perpendicular to rosemary, onto each of 6 metal skewers. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Stir together 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 hint of pink remains inside, 10 to 12 minutes. Transfer to platter; pour pan juices over top.

Tip from The Test Kitchen: To grill kabobs, place them on a greased grill over medium-high heat; close the lid and grill until the juices run clear when the pork is pierced and just a hint of pink remains inside the meat, 16 to 18 minutes.

Nutritional Information Per serving: about

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

% RDI:

calcium 1 iron 17 vit C 2 folate 4
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