Bacon-wrapped Pork Filets with Chimichurri Sauce

2014-10-28

 This recipe serves 6

Ingredients

  • 2 pork tenderloins (1-1 1/2 lb each) Pork, fresh, loin, tenderloin, separable lean and fat, cooked, broiled
  • 12 strips thin sliced bacon
  • CHIMICHURRI SAUCE
  • 2 cups fresh parsley, packed Parsley, raw
  • 2 tbsp garlic, chopped Garlic, raw
  • 1/2 tsp black pepper freshly ground Spices, pepper, black
  • 1/2 tsp red pepper flakes Spices, pepper, red, flakes
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 1/2 cup olive oil Oil, olive, salad or cooking
  • 1/4 cup white wine vinegar Vinegar, white wine
  • 2 tbsp water Water, municipal

Method

Step 1

Prepare pork, trimming off silverskin and fat, then cut into 2" thick filets. Make Chimichurri Sauce. Preheat grill to medium. Wrap a bacon strip around each filet, overlapping ends by 1". Trim excess; save for another use. Thread 3-4 filets on each skewer; insert a second skewer for stability. Brush with the sauce. Grill skewers, covered for 4 mins per side (including the bacon sides) , basting before each turn. Cook for a total of 16 minutes or until the filets reach an internal temperature of 145 F. Serve with extra sauce and mashed sweet potatoes. CHIMICHURRI SAUCE: Mince parsley, garlic and seasoning in a food processor. Add oil , vinegar and water; process until blended

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