| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
|
Pork tenderloin; sliced 1-inch thick |
| 2 |
|
Tomatoes; sliced 1/4 inch thick |
| 2 |
|
Sweet onions; sliced 1/4 inch thick |
| 1 |
lb |
Bacon slices (approximately) |
|
|
Pepper |
|
|
Garlic powder |
INSTRUCTIONS
Slice the pork tenderloin into 1" or thicker pieces, then flatten with the
side of a cleaver or rolling pin to 1/2" thickness. Cross two slices of
bacon, forming an "X". Place one of the flatten tenderloin slices on top.
Sprinkle with pepper and garlic powder (no need for salt!), then top with a
slice of onion and a slice of tomato. Bring up the four ends of the bacon
slices and secure on top with a single wooden toothpick. This should form
a neat package.
I grill these over medium low heat, but be prepared to dowse the flames --
that bacon drips like crazy! These are done when the tenderloin loses all
pinkness, about 20-30 minutes. These also work well in the oven.
These really are GREAT!
NIGAS@MCS.COM (CRAIG HAIRRELL)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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