Bacon-Wrapped Tenderloin Kabobs Bacon-Wrapped Tenderloin Kabobs

Bacon-Wrapped Tenderloin Kabobs IMAGE Image by: Bacon-Wrapped Tenderloin Kabobs IMAGE Author: Canadian Living

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



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 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
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Bacon-Wrapped Tenderloin Kabobs