Grilled Pork Tenderloin Medallions - cooking recipe

Ingredients

3 pork tenderloin
9 slices bacon, cut in half
9 sprigs fresh rosemary, halved crosswise
1 tablespoon Dijon mustard
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Cut each tenderloin into 6 rounds.
wrap bacon around each.
Poke a hole all the way through the round with a skewer. Remove the skewer and replace it with a sprig of rosemary.
Thread 3 tenderloin rounds onto a skewer, at right angle to the rosemary.
Cover and refrigerate up to 24 hours.
Mix mustard, vinegar, oil, salt & pepper.
Brush on flat side of pork.
Grill on med-high for 16-18 minutes.