Don and I thought of something for dinner that while it may not be too heart-healthy…it sure was tasty!
BACON WRAPPED PORK LOIN! I call it “Pig on Pig” (until I can think of something better that is).
It’s easy, tasty and depending on the type of bacon that you choose; it can be smoky or fruity or savory. The directions are simple to follow and you only need a few things (and a grill).
Pig on Pig
Season lightly with salt and pepper (remember that the bacon will also give it salt, so go easy on it). Lay pork loin on a cutting board, and beging to roll lengthwise; starting with the smallest side.
Add up to 3 per skewer, about 1/2 to 1 inch apart. If you like, you can add slices of sweet pepper in between each pork loin roll. (I just thought of this..PINEAPPLE chunks in place of the sweet peppers would be amazing!)
Low and slow on the grill (about 250°) until the bacon is crisp and the loin is done. You can go higher if you prefer…this was my first time with these so I went low and slow.
Next time we do this, Don and I are going to add a spear or two of aspargus to the center of the loin before we roll them…..yummy!