• 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!

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