Grilled Pork Tenderloin Medallions

Submitted by StreetChef

"Pork Tenderloin cut into medallions, wrapped in bacon and seasoned with rosemary & dijon mustard. Prep them and make them right away, or cover and refrigerate for up to 24 hours before grilling."

 

• Ready In: 31mins
• Ingredients: 8
• Serves: 6

ingredients

• 3 pork tenderloin
• 9 slices bacon, cut in half
• 9 sprigs fresh rosemary, halved crosswise
• 1 tablespoon Dijon mustard
• 1 1⁄2 teaspoons balsamic vinegar
• 1 1⁄2 teaspoons extra virgin olive oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

directions

1. Cut each tenderloin into 6 rounds.
2. wrap bacon around each.
3. Poke a hole all the way through the round with a skewer. Remove the skewer and replace it with a sprig of rosemary.
4. Thread 3 tenderloin rounds onto a skewer, at right angle to the rosemary.
5. Cover and refrigerate up to 24 hours.
6. Mix mustard, vinegar, oil, salt & pepper.
7. Brush on flat side of pork.
8. Grill on med-high for 16-18 minutes.