What's better than pork wrapped in more pork? The answer is - not much. For dinner the other night, John found a recipe from one of the food blogs we read: Get Your Grill On. Well, it's not so much a recipe as it is some easy instructions.
Ingredients * = local, & = organic
- Bacon *&
- Pork tenderloin *&
- Pineapple &
- Sauce mix (below)
Yes, that's really all you need.
Directions
Cut the pork tenderloin into equal pieces. The number of pieces is up to you, and will probably be dependent on the number of bacon slices you have.
Wrap each pork cube in a slice of bacon. Skewer the bacon wrapped pork cubes and alternate with a pineapple chunk. If you want, you can pre-cook the bacon a little to render some of the fat. This is probably a good idea as we didn't and some parts of the bacon were a little underdone.
Those are our curved plate skewers. Aren't they neat? They are designed to fit perfectly on a plate. No more long skewer hanging over the side ready to impale your fellow diners. Although, they can be a bit difficult to pick up. Since they're curved, the balance is a little off. But we like them.
Now, here's where you can get creative. John mixed some Harry and David's Mojito marinade, some red pepper flakes, and a few dashes of some Jerk sauce we had in the fridge. He grilled the kabobs for 10 minutes, then flipped them and brushed them with the marinade. He cooked them another 5 minutes and repeated the flip and brush. Another 5 minutes and another flip and brush. Your timing will vary depending on the thickness of the pork and the doneness of the bacon.
Here's the finished product along with some grilled pineapple rings: 
This was excellent. Next time we'll precook the bacon slightly, but otherwise, this was near perfection on a plate.
