Wednesday, February 16, 2011

Pork Tenderloin and Bacon

More from Weber's Real Grilling. My hopes are high that I will get to BBQ soon! Everyone (even the kids) loved this. I will publish another recipe for the beans that go with this. Thought I would get 2 points out of one recipe! :)

2 tsp fennel seed
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 pork tenderloins, about 1 pound each
12 slices thinly sliced bacon, about 3/4 pound

1. In a small skillet over low heat, toast the fennel seed until the aroma is apparent, 3 to 5 minutes, shaking the skillet occasionally. Crush the fennel seed in a spice grinder or on a cutting board by grinding the seeds under a heavy pan. In a small bowl, combine the fennel with the salt and pepper.
2. Trim any excess fat and silver skin from the tenderloins. Cut the tenderloins into pieces about 1 1/2 inches long. Season them with the fennel mixture. Gently press down on each piece to form a disc the same thickness as the width of the bacon. Wrap a piece of bacon around each piece of pork and secure with a toothpick. The bacon should overlap at the ends by no more than 1 inch. Allow to stand at room temperature for 10 to 15 minutes before grilling.
3. Grill the porkm over direct medium heat until the pork is barely pink in the center and the bacon is fully cooked, 12 to 15 minutes, turning once (if flare-ups happen, move the pork temporarily to indirect medium heat).

Serve with Stewed White Beans posted as well.

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