Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham
Yield
Makes 4 servings

Wrap the pork tightly with bacon to give it smoky flavor and a crispy crust.

How to Make It

Step 1

Preheat grill to 400° to 500° (high) heat. Sprinkle pork with pepper and 1 tsp. salt; wrap 5 bacon slices around each tenderloin, and secure with wooden picks.

Step 2

Place green beans, 1 Tbsp. olive oil, 2 garlic cloves, and remaining 1 tsp. salt in center of a 24- x 18-inch piece of heavy-duty aluminum foil; toss to coat. Bring up sides of foil over beans; double fold top and side edges to seal, making a packet.

Step 3

Turn off one side of grill. Arrange pork and foil packet over unlit side, and grill, covered with grill lid, 25 to 30 minutes.

Step 4

Meanwhile, mince remaining 2 garlic cloves; sauté in remaining 1 Tbsp. hot olive oil in a medium skillet over medium-high heat 2 to 3 minutes or until golden. Add vinegar; bring to a boil over medium-high heat. Boil 5 minutes. Remove from heat, and stir in preserves. Reserve half of mixture for basting. Stir fresh strawberries into remaining mixture.

Step 5

Remove foil packet from grill; transfer pork to lit side. Baste pork with reserved strawberry mixture. Grill 5 more minutes over lit side, turning once. Remove pork from grill; reserve 1 tenderloin for Pork Pesto Panini. Slice remaining tenderloin, and serve with strawberry mixture and green beans.

Step 6

LEFTOVER DINNER: Pork Pesto Panini. Cut reserved pork from Pork Tenderloins with Balsamic Strawberries into 18 thin slices. Drain 1 (7-oz.) jar roasted red bell peppers; cut peppers into 6 pieces. Spread 2 tsp. pesto on each of 6 artisan bread slices. Top each with 3 pork slices, 1 red pepper piece, 1 (1-oz.) Havarti cheese slice, and 1 bread slice. Cook in a preheated panini press 2 to 3 minutes or until golden. Makes 6 servings.

Ratings & Reviews

JeanV4's Review

buenacena
June 07, 2014
This was an excellent recipe! Loved the balsamic glaze with the strawberries. Would be good on fish, too. The bacon-wrapped pork was tasty on its own, too.

szbick's Review

CarolynP309
March 27, 2014
Everyone in my family really liked it. Would definitely make again!!

Pinksnoot's Review

bjandrsn
July 29, 2013
Loved this! Only problem was first batch of balsamic sauce. Med high for 5 min was too hot for my stove. Recipe thickened but also had a burnt bitter taste. Cooked a second batch on lower temp and it was fine. Pork was juicy and tender. Sauce is delicious.

akdb69's Review

JeanV4
July 08, 2013
One of the best things I have made all year. Wow. We aren't doing the paninis for the leftovers like the recipe suggested for the Grill Once/Eat Twice feature. We are having the second tenderloin as is tomorrow and we can't wait to eat it again! I did use a little extra bacon to make sure every inch of the tenderloins were covered. Gotta love bacon. Our grill isn't good roasting anything on the unlit side, so my husband put it on the lit side and grilled it (including flipping) as usual. He just took the wooden picks out when he flipped it, and the bacon was cooked enough on one side to stay in place. Turned out perfect. And those green beans in the foil packet are great too!

asliger's Review

crisa2219
May 29, 2013
N/A

buenacena's Review

Kellet
May 28, 2013
Really great recipe. The bacon provided a crisp layer with a juicy, tender pork inside. The balsamic strawberry preserves never really thickened up (was it supposed to?) so it just kind of slid off the pork when basting on the grill. Perhaps I should have reduced longer or added more preserves? Either way, I will definitely make/try again.

Kellet's Review

Rebel88
May 10, 2013
This dish is simply amazing. A perfect use for the beautiful strawberries in season now and available at any local Farmers Market. It helps to soak the toothpicks in water before using them to secure the bacon, keeps them from burning.

bjandrsn's Review

BojiCris
April 25, 2013
N/A

crisa2219's Review

Pinksnoot
April 10, 2013
We loved love this recipe!!! It is defiantly a keeper.

BojiCris's Review

akdb69
April 08, 2013
N/A