Bacon Wrapped Tenderloin Kebabs

Bacon Wrapped Tenderloin Kebabs

I have been crossing my fingers and toes all week in the hopes that Spring is here to stay. So far it is working a charm. This morning before I headed off to work I cooked the bacon somewhat and threaded these pork tenderlion morsels onto skewers to speed up the preparation process a little for when it was time to make dinner. They are quick to make nevertheless. Wrapping them with bacon helps add juices to the otherwise lean pork tenderloin...rosemary infuses them with flavour. I brushed the balsamic mustard mixture onto the kebabs with a sprig of rosemary as well...just another little trick I learned on the Food Network.

Anyone who reads my blog may be surprised that this is not a chicken, salmon or potato dish...wink...wink... I do sometimes eat something else :D

**Bacon-Wrapped Tenderloin Kebobs**

By Alison Kent and The Canadian Living Test Kitchen

3 pork tenderloins (each 12 oz/375 g)

9 slices bacon, halved lengthwise

9 sprigs rosemary, halved crosswise

1 tablespoon (15 mL) Dijon mustard

1-1/2 teaspoon (7 mL) each balsamic vinegar and extra-virgin olive oil

1/4 teaspoon (1 mL) each salt and pepper

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.

NOTE: Use rosemary with thick stalks.To grill kabobs, cook on greased grill over medium-high heat for 16 to 18 minutes.

Serves 6

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