Bacon-Wrapped Pork Medallions With Tomato-Corn Salsa |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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This is a great dish for summer cooking-it really impresses guests. Ingredients:
3 (3/4 lb) pork tenderloin |
2 tablespoons olive oil |
1 tablespoon white balsamic vinegar |
1 1/2 teaspoons dried ancho chile powder |
1 teaspoon fresh coarse ground black pepper |
8 slices bacon, thick cut |
4 ears fresh corn, husks removed |
2 teaspoons olive oil |
1 pint grape tomatoes, halved |
3 green onions, sliced |
1/4 cup fresh basil, chopped |
2 tablespoons white balsamic vinegar |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. 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.
2. Whisk together oil and next 3 ingredients. Rub mixture evenly over pork; cover and chill 3 hours.
3. Microwave bacon at HIGH 2 minutes or until bacon is partially cooked. Wrap sides of each pork slice with one bacon slice, and secure with a wooden pick.
4. Light 1 side of grill, heating to medium-high heat(350-400); leave other side unlit.
5. Arrange pork over lit side; grill, covered with grill lid, 5 minutes on each side.
6. Move pork to unlit side; grill,covered with grill lid, 30-35 minutes or until a meat thermometer reads 160 degrees. Let stand 10 minutes. Serve with tomato-corn salsa.
7. Tomato Corn Salsa:.
8. Brush corn evenly with oil. Grill covered with grill lid, over medium high heat(350-400)8 minutes, turning every 2 minutes or until done. Cut kernels from cobs;discard cobs.
9. Combine corn, tomatoes, and next 5 ingredients, tossing to coat.
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