Friday, February 28, 2014


serves four as a main course

1 1/2 lbs. pork tenderloin
coarse salt (Kosher or sea) and freshly ground black pepper
about 3/4 cup mango chutney
1 bunch fresh mint, rinsed, shaken dry, and stems removed
1/2 lb. smoky bacon, cut crosswise into 4-inch strips
wooden toothpicks

Thinly slice the pork tenderloin crosswise sharply on the diagonal into pieces that are about 3 inches long, 2 inches wide, and 1/8-inch thick. NOTE: If necessary, pound the pork slices between sheets of plastic wrap with a meat pounder or rolling pin to obtain an 1/8-inch thickness. The meat will be easier to slice if it is partially frozen first. Generously season each slice of pork with salt and pepper on both sides.

Spread the top of each slice of pork with some of the mango chutney. Place a mint leaf on top. Tightly roll up each pork slice, starting from one of the wider sides. Wrap a strip of bacon around each pork roll and secure it with a toothpick.

Set up the grill for direct grilling and preheat it to medium-high. Leave one section of the grill fire-free for a safety zone.

When ready to cook, brush and oil the grill grate. Place the pork rolls on the hot grate and grill them until nicely browned on the outside and cooked through, 2 to 4 minutes per side. Because you're grilling bacon, you're likely to get flare-ups. If this occurs, move the pork rolls to the safety zone to keep them from burning. Transfer to the pork rolls to a platter or plates and serve.

bacon recipe courtesy of: Steven Raichlen's Planet Barbecue! New York: Workman Publishing, p. 258

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