Bacon Wrapped Pork Tenderloin with Rosemary and Sage

Grilled Medallions of Pork Inspired by the Flavors of Southern Italy

When I was contemplating designing the perfect Southern Italian menu and considering which main course, or “piatto secondo,” best represented my dining experience in Puglia and Basilicata, the provinces that form the heel and instep of the Italian boot, I knew that I had to do something with pork. I ate at numerous restaurants and osterias during our time in the south of Italy, and more often than not the main course was pork. This dish combines the best elements of all the pork dishes I fell in love with in Southern Italy. Italian chefs love their fresh herbs, so I have rounded this dish out with the bold flavors of rosemary and sage. I think I have come up with a dish that any Southern Italian would be proud to serve at his table.

Ingredients:

· 2 pork tenderloins, between 1½ and 2 lbs. apiece

· ¼ c. olive oil

· 2 t. fresh rosemary, chopped fine

· 2 t. fresh sage, chopped fine

· 6-8 pieces of bacon

· Skewers or toothpicks

· Salt

Directions:

1. Combine the oil, sage, and rosemary in a shallow dish large enough to hold 12 pork medallions.

2. Cut the tapered ends off of the tenderloins (you can cook these ends with the medallions and snack on them while grilling) and then cut the tenderloin into medallions that are just over one inch thick, about the thickness of the bacon slices.

3. Cut the slices of bacon in half and wrap them around the sides of the pork medallions. Secure the bacon with a skewer (three medallions can be added to one skewer without touching) or with toothpicks. Repeat until all of the medallions have been wrapped and the bacon secured.

4. Place the medallions in the herbed olive oil, coating the tops and bottoms. Let rest for 30 minutes to reach room temperature while the grill heats up.

5. If using a gas grill, preheat on the highest setting. If using a charcoal grill, bank the coals so that one side provides a high heat, and the other a more moderate heat.

6. Lightly salt the pork on the top and bottom immediately prior to cooking.

7. When the grill has reached the proper temperature, begin cooking the pork on high heat, searing each side for 1½ minutes. Remove the pork medallions to the low heat side, cover the grill, and cook for about 3 additional minutes per side. Remove the pork when its juices begin to flow.

8. Cover the pork with foil for at least 5 minutes to let the meat cool slightly and reabsorb its juices. Serve with rosemary potatoes and caponata.