Bacon-Wrapped Pork Tenderloin | Tender on the Grill
(0)
30 min
Quick
Sezamo
Mușchiuleț fraged de porc învelit în felii rumene de bacon crocant, aromatizat cu cimbru uscat, boia dulce și usturoi, fript impecabil pe grătar.
Preparation method
Meat preparation and marinating
Trim any white silverskin from the pork tenderloin and cut it into thick medallions of about 3-4 cm.
In a bowl, mix the sunflower oil with the finely crushed garlic, dried thyme, sweet paprika, ground black pepper, and table salt. Coat the pork medallions on all sides with this flavorful marinade and let them rest for 15 minutes at room temperature.
Wrap the edge of each tenderloin medallion in a generous slice of bacon, securing the end with a wooden toothpick or threading 2-3 medallions onto a skewer.
Chef's tip
Do not dry out the pork tenderloin on the grill: being a very tender and lean cut of meat, the fat from the bacon protects it perfectly, keeping the meat incredibly juicy inside.
If using wooden skewers or toothpicks, soak them in cold water for 20 minutes before placing them on the grill to prevent them from burning.
15 min
Under an hour
