Bacon Wrapped Pork Tenderloin and Pin-Wheeled Chops
3 lb Pork Tenderloin
Boneless Pork Chops
3/4 Cup Oil
1 Tablespoon Coarse Sea Salt
1 Tablespoon Black Pepper
1 Tablespoon Ground Fennel
2 Teaspoons Rosemary
1 Lb Bacon
marinade your meat in a gallon sized bag 2 hours up to 2 days.
if using tenderloin, roll the 'thinned' end under and used the wrapping of the bacon and your toothpicks to secure it. this makes the meat a consistent thickness throughout and prevents drying. wrap the entire tenderloin in bacon and secure with toothpicks
if useing boneless chops, lay the chops flat and top with 2-3 pieces bacon. roll the chops under so that the bacon is facing outward and secure with toothpicks
grill those suckers until 165 degrees. about 25 minutes on indirect grill heat. be careful to not over cook or dry out.
remove toothpicks before serving or carving