Pork Tenderloin with Prunes
  • 2 whole pork tenderloins
  • 8 to 10 slices bacon
  • 1 10 to 12 oz pkg prunes
  • Dijon Mustard
  • kosher salt
  • fresh ground black pepper
  • butchers string
  1. preheat a direct barbecue to 425
  2. rinse the tenderloins and pat dry
  3. lay 4 or 5 pieces of butcher string vertically on a clean tray
  4. lay 4 or 5 pieces of bacon horizontally across the butchers string
  5. using a sharp knife cut a pocket into the side of each loin stopping about 1 inch short of the end
  6. open the loin out flat and lay it on top or the bacon
  7. drizzle or brush a thin coat of the Dijon mustard inside the pocket
  8. season with kosher salt and fresh cracked black pepper
  9. lay a row of prunes in the pocket
  10. carefully bring up the bacon and the string to tie the tenderloins together
  11. direct grill the tenderloins until the bacon is crispy and the internal temperature is at least 145*
  12. remove from the grill and allow to rest for 10 minutes
  13. remove the string and slice into medallions
*The FDA has recently lowered the temp on pork, but some may still prefer a higher finished temperature.  I prefer tenderloins to be about medium.  If you prefer your tenderloins well done, please cook it until it reaches 160.