Mar 12 2014
Of all the ways to create something delicious out of pork loin, wrapping it in bacon and throwing it on the grill continues to be one of the most popular. But if you don’t want to end up with soggy, chewy bacon that never really got fully cooked, there’s a trick you need to know before you start getting all excited about this delicious meal. You need to partially cook the bacon first!
1 pork tenderloin $5.89
1 teaspoon paprika $0.16
1 tablespoon garlic powder $0.39
1 teaspoon chili powder $0.47
1 teaspoon brown sugar $0.01
8 slices of bacon $2.40
Total cost $9.34
Cost per serving $2.33
1.) Slice tenderloin into eight even pieces. To do this, cut right down the middle to cut it in half, then cut the two halves in half again. You’ll now have four pieces of loin, and these too should be cut right down the middle, slicing them in half.
2.) In a small bowl combine paprika, garlic powder, chili powder, brown sugar, salt, and pepper. Rub all over pieces of pork loin and set aside to let them marinate in the rub for a few minutes.
3.) Meanwhile, heat a skillet over medium heat. When hot, add bacon slices and cook for about 5 minutes, just until they begin to brown and some of the fat begins to render off. Turn heat off, remove bacon, and set aside to cool enough so you can handle it.
4.) Wrap one bacon slice around each pork tenderloin and secure with a toothpick. Then heat an indoor or outdoor grill to medium heat and oil well.
5.) When grill is hot, place pork loin medallions on, pork side down. Cover with aluminum foil or close the grill lid and cook for about six minutes. Then turn, and cook for another six minutes on the other side, covered.
6.) Just before removing from grill, lay the medallions bacon-side down on the grill, and roll to finish cooking the rest of the bacon. Cook this way until bacon is crisp, and then remove from the grill.
7.) Cover and rest for a few minutes after medallions have been taken off the grill.
8.) Serve and enjoy!