Grilled Pork Tenderloin Medallions

Ingredients

• 3 pork tenderloins
• 9 slices bacon, cut in half
• 9 sprigs fresh rosemary, halved crosswise
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons balsamic vinegar
• 1 1/2 teaspoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. 1

   Cut each tenderloin into 6 rounds.

2. 2

   wrap bacon around each.

3. 3

   Poke a hole all the way through the round with a skewer. Remove the skewer and replace it with a sprig of rosemary.

4. 4

   Thread 3 tenderloin rounds onto a skewer, at right angle to the rosemary.

5. 5

   Cover and refrigerate up to 24 hours.

6. 6

   Mix mustard, vinegar, oil, salt & pepper.

7. 7

   Brush on flat side of pork.

8. 8

   Grill on med-high for 16-18 minutes.