Bacon-Wrapped Pork Medallions With Tomato-Corn Salsa

This is a great dish for summer cooking--it really impresses guests.

• Ready In: 3 hrs 20 mins
• Serves: 8

Ingredients

• 3 (3/4lb)  pork tenderloin
• 2  tablespoons olive oil
• 1  tablespoon  white balsamic vinegar
• 1 1⁄2 teaspoons dried ancho chile powder
• 1  teaspoon fresh coarse ground black pepper
• 8  slices bacon, thick cut

• TOMATO CORN SALSA

• 4  ears fresh corn, husks removed
• 2  teaspoons olive oil
• 1  pint grape tomatoes, halved
• 3  green onions, sliced
• 1⁄4 cup fresh basil, chopped
• 2  tablespoons  white balsamic vinegar
• 1  teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. Cut pork into 8 (3 inch thick)slices. Place meat, cut sides up, between 2 sheets of heavy duty plastic wrap, and flatten to 2 inch thickness, using a rolling pin or flat side of a meat mallet.
2. Whisk together oil and next 3 ingredients. Rub mixture evenly over pork; cover and chill 3 hours.
3. Microwave bacon at HIGH 2 minutes or until bacon is partially cooked. Wrap sides of each pork slice with one bacon slice, and secure with a wooden pick.
4. Light 1 side of grill, heating to medium-high heat(350-400); leave other side unlit.
5. Arrange pork over lit side; grill, covered with grill lid, 5 minutes on each side.
6. Move pork to unlit side; grill,covered with grill lid, 30-35 minutes or until a meat thermometer reads 160 degrees. Let stand 10 minutes. Serve with tomato-corn salsa.
7. Tomato Corn Salsa:
8. Brush corn evenly with oil. Grill covered with grill lid, over medium high heat(350-400)8 minutes, turning every 2 minutes or until done. Cut kernels from cobs;discard cobs.
9. Combine corn, tomatoes, and next 5 ingredients, tossing to coat.