Bacon-Wrapped Pork Medallions with Tomato-Corn Salsa
3 pork tenderloins
2 Tbsp. olive oil
1 Tbsp. white balsamic vinegar
1 1/2 tsp. ancho chili powder
1 tsp. coarse ground black pepper
8 thick-cut bacon slices (Matador’s has great smoked bacon)
4 ears fresh corn, husks removed
2 tsp. olive oil
1 pint grape tomatoes, sliced in quarters
3 green onions, thinly sliced
1/4 cup chopped fresh basil
2 Tbsp. white balsamic vinegar
1 tsp. salt
1/2 tsp. pepper
FOR THE TENDERLOIN:
1. Whisk together olive oil and next three ingredients. Rub mixture over pork; place pork in ziplock bags with remainder of rub mixture. Chill for at least 2 hours. (Freezes well at this point, too.)
2. Cut pork into eight 3-inch slices. Place meat, cut sides up, between 2 sheets of heavy-duty plastic wrap, and flatten to 2-inch thickness, using the flat side of a meat mallet.
3. Microwave bacon until partially cooked. Wrap sides of each pork slice with 1 bacon slice, and secure with a wooden pick.
4. Light one side of grill, heating to medium-high heat (350-400 degrees F); leave other side unlit. Arrange pork over lit side; grill, covered with grill lid, 30-35 minutes or until a meat thermometer registers 160 degrees F. Let stand 10 minutes.
FOR THE TOMATO-CORN SALSA
1. Brush corn with oil. Grill, covered with grill lid, over medium-high heat for about 8 minutes, turning ever couple minutes. Let stand 10 minutes and cut kernels from cobs.
2. Combine corn, tomatoes, and next 5 ingredients. Toss together. Serve over pork.
Yield: 8 servings
Recipe from: Kristin and Brian, who got this from Southern Living