Grilled Pork Tenderloin Medallions

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.

* Per serving · 4 servings · Values may vary.

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