Pork tenderloin grilled in bacon.


Pork (tenderloin) 350 gr.

Bacon (cutting) as many slices as will pieces of meat

Thyme few sprigs

1 tablespoon lemon juice

2 tablespoons olive oil

Salt pepper


Tenderloin wash, dry and cut crosswise into thick medallions 3.5-4 cm, slightly repel the palm.

With thyme leaves break, a little mash them with your fingers, mix the lemon juice, oil, thyme, freshly ground pepper, salt (if you are afraid that the meat is dry, add salt can then marinating, but I mixed all at once, and has not lost juicy tenderloin). Whisk the marinade with a fork, lay the meat in the food package, pour the marinade, stir and remove the cold for 2 hours, do not have to marinate for longer this time is enough. I pickled in the vacuum container for 40 minutes at room temperature.

Wooden skewers soaked in cold water for 15 minutes, so they will be easier to thread myasko – they are not “fibers”.

Dry cutting from the marinade, remove the greens better to not burn, wrap strips of bacon and medallions strung on skewers, trying to pinch the tails of bacon that it is not turned.

The pan-grill is very good warm up (15 minutes). Fire do a little more than average, put the “kebabs”, toast ~ 7 minutes on each side, turn 1 time.

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