Bacon-Wrapped Pork Skewers with Chimichurri Sauce

Today was an amazing last day off.  Work tomorrow…5 am, yuck!  Had a super busy day… hopped back on the working out train, cleaned like crazy, and did some laundry.  Love busy days like this.  Oh, and did I mention I made an amazing dinner?  As if that would come as a surprise to you.

Jason was back on grill-duty tonight, and we actually met another neighbor.  It seems that every night we are outside grilling she walks by with her tiny dog.  As she was approaching Jason said under his breath, “oh no, here comes Prissy.”  He knew that was the dog’s name because every time the little rat walks by she runs up to say hi to us.  I am in no way calling the dog a rat for all of you dog lovers out there…do not send me mean hate messages.  The dog is cute…I am simply saying rat because well, she looks like a rat!  Well, the gal commented that we are always outside grilling!  She asked if we had a bunch of meat that was about to go bad or something…  haha, no.  On the contrary, we have purchased a lot of meat just to grill.  She told us that she was going to be eating pizza for dinner.  Hmmm.  We thought about inviting her over for an awesome grilling experience…but would that be weird?  Then she went on to tell us that she has a huge collection of movies, and that we were more than welcome to stop on by anytime to borrow one.  She proceeded to point me out and say, “I bet you love watching Sabrina, the Teenage Witch?”  …haha I don’t think I had ever been pressed with that question before.  I didn’t know what to say… I mean, yeah, I’ve seen the show.  I could probably even recall a few episode storylines, but I wouldn’t say that I could be picked out of a group of three for no doubt, hands-down watching Sabrina?  Haha!  Random.  T’was weird.  Oh, and we found out that the dog’s name was not Prissy after all.  Instead, her name is Crissy — short for Christmas, not Pristmas.  heh.

So what drew so much attraction to our little grill?  Well, these awesome Bacon-Wrapped Pork Skewers!



  • 2 pork tenderloins, about 1 lb. each
  • bacon slices, you will need one slice per medallion
  • 2 c. fresh parsley, tightly packed
  • 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. EV olive oil
  • 2 tbsp. water



  1. Pulse parsley, garlic, black pepper, pepper flakes, and salt in a food processor.
  2. Add white wine vinegar and water, continue to blend.  Slowly pour in olive oil while processor is going — blend until fully emulsified.
  3. Set chimichurri aside.  Separate some for basting, and some to have at the table for serving.
  4. Slice both tenderloins in 2″ thick medallions.
  5. Wrap a slice of bacon around each medallion allowing the bacon to overlap about an inch.  Trim off extra bacon if it’s wrapped around too much and use it for something else…maybe an omelet in the morning?
  6. Skewer 3-4 bacon-wrapped medallions together.  It helps if you use two skewers so that they are well stabilized.
  7. Brush some of the chimichurri sauce on all sides of pork.
  8. Grill over medium-high heat for four minutes a side.  Grill bacon sides as well so you will be grilling for 16 minutes total.  Be sure to brush pork with chimichurri sauce every time you turn them on the grill so they stay nicely coated.
  9. Serve finished pork with extra chimichurri sauce.

pork…meet pork…and fall in love…

We ate ours over a bed of greens.  The chimichurri sauce worked as a great salad dressing, and I decided to have half an avocado on the side.  Extremely clean and simple dinner, but amazingly flavorful.  Can’t go wrong when bacon is involved.  Hope you try it out, enjoy!

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