Bacon helps lock in juices in otherwise lean pork tenderloin. Rosemary infuses it with flavour. For the best taste, choose unseasoned tenderloins.
- Portion size 6 servings
- Credits : Canadian Living Magazine: February 2008
- 3 pork tenderloins (each 340 g)
- 9 strips bacon halved lengthwise
- 9 rosemary halved crosswise
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoon balsamic vinegar
- 1 1/2 teaspoon extra-virgin olive oil
- 1/4 teaspoon each salt and pepper
MethodCut 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 facts Per serving: about
- Sodium 426 mg
- Protein 44 g
- Calories 379.0
- Total fat 21 g
- Cholesterol 123 mg
- Saturated fat 10 g
- Total carbohydrate 1 g
- Iron 17.0
- Folate 4.0
- Calcium 1.0
- Vitamin C 2.0