Even though summer is coming to a close, we are not done with the grill. I think I will drag that out for as long as possible. The idea of this bacon wrapped tenderloin comes from my cousin, Alvina, who hosted us while in Manitoba this summer. Alvina used seasoned pepper, garlic salt and seasoning salt. When I prepared this recently, I did not have the same spices she had, but found the recipe quite forgiving, turning out very nice with an added (thyme) herb mix from Palestine, which I got at Ten Thousand Villages on one of our signings.
- 1 1/4 - 1 1/2 lb pork tenderloin
- sliced bacon (maybe 10 - 12 slices)
- seasoning salt
- (zatun) thyme herb mix
- garlic powder
- Sprinkle pork somewhat generously with spices.
- Cover, lengthwise, with slices of bacon.
- Cut a long piece of kitchen twine (longer than a yard or meter long), wrap and tie it around one end, holding the bacon in place. Continue wrapping with twine, looping it and and extending it another inch as you go down. Knot at the end and, if you have twine left, bring it up, around the back side and knot again.
- Place on grill at 325 F, lid on for most of the time, turning slowly to brown all sides. for about 25-35 minutes, depending on thickness of pork.
- Transfer to serving dish, remove twine, and cover with aluminum wrap to sit for about 5-10 minutes before slicing. Serves four.
To complete this meal, we roasted thickly sliced yams, in the oven, seasoned with olive oil, garlic, salt and pepper as well as grilled chopped baby asparagus on the grill, seasoned with olive oil and garlic.