Shelly's Recipe

HERB-WRAPPED PORK TENDERLOINS

Category: Pork I - Tenderloins and Roasts

2 pork tenderloins, 1/2 pound each, trimmed of excess fat
6 to 8 sprigs fresh dill, fresh rosemary and fresh thyme
6 slices lean bacon
Additional fresh dill, rosemary and thyme

Prepare a direct-heat fire in a charcoal grill and oil the racks. Place the herbs on one of the tenderloins. Then place the other tenderloin on top of the first one. For uniform cooking, tie the two tenderloins together, placing the larger end of 1 tenderloin against the tapered end of the other. Wrap the bacon slices around with tenderloins and tie with kitchen twine and secure with toothpicks. (Preparing the meat in this manner keeps it from drying out while cooking). Place the tenderloins on the grill rack and cook, turning occasionally, until the meat is no longer pink in the center, about 35 to 40 minutes. Transfer to a cutting board and let rest for 10 minutes before carving. Cut the tenderloins into slices and transfer to a warmed platter. Garnish with additional herbs. Serves 4 to 6.