Bacon-Wrapped Pork Medallions With Tomato-Corn Salsa |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
3 (3/4-lb.) pork tenderloins |
2 tablespoons olive oil |
1 tablespoon white balsamic vinegar |
1 1/2 teaspoons ancho chili powder |
1 teaspoon coarsely ground black pepper |
8 thick-cut bacon slices |
tomato-corn salsa |
Directions:
1. Cut pork into 8 (3-inch-thick) slices. Place meat, cut sides up, between 2 sheets of heavy-duty plastic wrap, and flatten to 2-inch thickness, using a rolling pin or flat side of a meat mallet.
2. Whisk together olive oil and next 3 ingredients. Rub mixture evenly over pork; cover and chill 2 hours.
3. Microwave bacon at HIGH 2 minutes or until bacon is partially cooked. Wrap sides of each pork slice with 1 bacon slice, and secure with a wooden pick.
4. Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Arrange pork over lit side; grill, covered with grill lid, 5 minutes on each side. Move pork to unlit side; grill, covered with grill lid, 30 to 35 minutes or until a meat thermometer registers 160°. Let stand 10 minutes. Serve with Tomato-Corn Salsa.
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