- 3 (3/4-lb.) pork tenderloins
- 2 tablespoons olive oil
- 1 tablespoon white balsamic vinegar
- 1 1/2 teaspoons ancho chili powder
- 1 teaspoon coarsely ground black pepper
- 8 thick-cut bacon slices
- Tomato-Corn Salsa
How to Make It
Cut pork into 8 (3-inch-thick) slices. Place meat, cut sides up, between 2 sheets of heavy-duty plastic wrap, and flatten to 2-inch thickness, using a rolling pin or flat side of a meat mallet.
Whisk together olive oil and next 3 ingredients. Rub mixture evenly over pork; cover and chill 2 hours.
Microwave bacon at HIGH 2 minutes or until bacon is partially cooked. Wrap sides of each pork slice with 1 bacon slice, and secure with a wooden pick.
Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Arrange pork over lit side; grill, covered with grill lid, 5 minutes on each side. Move pork to unlit side; grill, covered with grill lid, 30 to 35 minutes or until a meat thermometer registers 160°. Let stand 10 minutes. Serve with Tomato-Corn Salsa.