BBQ Pork Tenderloin With Bacon

"This a quick easy way to BBQ your pork tenderloin and it stretches quite far too. Use any spice mixture that you like; I love Fennel spice recipe #48753, and have included it in this recipe. It goes well with the pork as well as lamb."
photo by Bergy photo by Bergy
photo by Bergy
Ready In:


  • fennel, spice : (use only 2 teaspoons, store remainder)
  • 1 cup fennel seed
  • 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.

Questions & Replies

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  1. OMG, I love pork tenderlions and these were sooo good! I didnt use the fennel spice, but marinaded them in a combo of soy, olive oil, garlic, slat pepper for about 2 hours, then wrapped the bacon and grilled. Wonderful, so flavorful and melted in your mouth. Thanks Bergy!


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src=" slideshow/d95d7a18.pbw" height="360" width="480">
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