Pork tenderloin is quite lean, so bacon helps out by basting these kabobs, keeping the meat perfectly juicy. Choose rosemary with thick stems that are easy to poke into the pork.
HANDS-ON TIME
25 minutes
TOTAL TIME
25 minutes
MAKES
6 servings
INGREDIENTS
3 pork tenderloins (each 340 g)
9 strips bacon, halved lengthwise
9 sprigs fresh rosemary, halved crosswise
1 tbsp Dijon mustard
1½ tsp balsamic vinegar
1½ tsp extra-virgin olive oil
¼ tsp each salt and pepper
DIRECTIONS
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 a hint of pink remains inside, 10 to 12 minutes. Transfer to platter; pour pan juices over top.
NUTRITIONAL INFORMATION, PER SERVING: about 379 cal, 44 g pro, 21 g total fat (10 g sat. fat), 1 g carb, trace fibre, 123 mg chol, 426 mg sodium. % RDI: 1% calcium, 17% iron, 2% vit C, 4% folate.
TIP FROM THE TEST KITCHEN
To grill the 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.
