It’s the trifecta of pork: two pork tenderloins, Italian sausage, and bacon.
I trimmed the silver skin off the tenderloins and then removed the “tail” section. You know, the part where the tenderloin comes down to a point. I saved that for some kabobs one night over the Holidays.
Next, I butterflied them, filled them with some previously browned Italian sausage, and rolled them back up, like one of the Little Debbie Swiss Rolls.
The next step was to season them up with some EVOO, S&P, garlic, and rosemary. Lastly, both were wrapped with bacon.
That was a couple of days ago. Last night I got the Big Kahuna going. Both baskets were under the GrillGrates to provide some nice direct heat, allowing me to get a little color on the bacon before moving the tenderloins over to the cool side of the grill.
Since I still had plenty to do, I decided to cook up the rest of the sausages – you know, the ones that I didn’t cut open and brown for the “filling.” I also hit the tenderloins with a spritz of apple juice and Jack Daniels. Just to give it a little glaze.
Finally, went to one of my favorites, grilled asparagus. Again, I went with EVOO, S&P, and garlic.
One final turn and everything was pretty much ready to come off.
I do apologize that there are no plated pictures, but the tenderloins are headed over to a close friend who is suffering from some real back issues. But, I’ll be doing these again.
BD
