- For the Chimichurri Sauce:
- 2 c. fresh parsley,
- 4 garlic cloves,
- 1/2 tsp. black pepper,
- 1/2 tsp. red pepper flakes,
- 1/4 tsp. sea salt,
- 1/4 c. white wine vinegar,
- 1/2 c. extra-virgin olive oil,
- 2 tbsp. water
- 2 pork tenderloins, about 1 lb. each
- 12 slices of bacon
Pulse parsley, garlic, and spices together in a food processor.
Add in white wine vinegar and water and pulse again to blend.
While processor is running slowly drizzle in olive oil until fully emulsified — set aside.
Cut your pork tenderloins into 12 equally sized medallions, about 2″ in thickness.
Carefully wrap each medallion with a slice of bacon allowing the slice to overlap about an inch. Trim off excess if you need to and use in an omelet later!
Using metal skewers thread 3 bacon-wrapped medallions together. Using 2 skewers next to each other instead of one helps them stay stable. You should get 4 skewers total with 3 medallions on each.
Brush chimichurri sauce all over pork.
Grill and cover over medium-high heat for about 4 minutes a side (including bacon-wrapped sides). You will grill for a total of 16 minutes, brushing with chimichurri sauce as you rotate them. Serve with any extra chimichurri sauce on the side.
I like to serve a skewer on top of a bed of greens with some extra sauce and some sliced avocado on the side. Enjoy!