BBQ Pork Tenderloin With Bacon

Recipe by Bergy
READY IN: 18mins


  • fennel, spice : (use only 2 teaspoons, store remainder)
  • 3
    tablespoons coriander seeds
  • 2
    tablespoons white peppercorns
  • 3
    tablespoons kosher salt
  • Skewers
  • 1
    pork tenderloin (approximately 5 inch long and 3 inch diameter, cut into 6 medallions each approximately 3/4 inch eac)
  • 3
    slices bacon, cut in half
  • 2
    skewers, long enough to hold 3 medallions side by side approximately 9-inch if using bamboo skewers soak them


  • Fennel Spice:
  • Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
  • Watch carefully, tossing frequently so the seeds toast evenly.
  • When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding or they will gum up the blades.
  • Pour the seeds into a blender and add the kosher salt.
  • Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
  • Store in a tightly sealed glass jar in a cool, dry place, or freeze.
  • Assembling the Skewers:
  • Rub both sides of the pork medallions with the spice rub.
  • Take a 1/2 slice of bacon and wrap it around the outer edge of each medallion.
  • Secure it by pushing a skewer right through the middle of the medallion; place 3 medallions on each skewer.
  • You should now have 3 round pieces of pork showing, the bacon from one medallion touching the next one (see picture) on each skewer.
  • Barbecue on High heat; flip after 4 minutes; continue cooking until browned and cooked.