Rosemary Pork Tenderloin

For maximum efficiency, prepare the pork while the potatoes cook in the microwave. Start grilling the pork, then skewer the potatoes and add them to the grill.


  • 10   petite red potatoes, cut in half
  • 10 slices bacon, cut in half
  • 1 pkg (.75 oz/20 g) fresh rosemary, divided (7-8 sprigs)
  • 1 tbsp (15 mL) olive oil
  • 1   garlic clove, pressed
  • 1   pork tenderloin (1 1/4 lbs/625 g)
  •  Salt and coarsely ground black pepper


  1. Prepare grill for direct cooking over medium-high heat. For potatoes, place potatoes and enough water to cover in Large Micro-Cooker®. Microwave, covered, on HIGH 7-9 minutes or until potatoes are tender; drain. Wrap one potato half with half of a slice of bacon. Immediately thread five potato halves, cut sides down, onto each of four BBQ Skewers, threading through bacon to hold it in place.

  2. For pork, set aside six sprigs of rosemary. Finely chop remaining rosemary using Santoku Knife to measure 1/2 tsp (2 mL). In (1-cup/250-mL) Prep Bowl, combine chopped rosemary, oil and garlic. Trim silver skin from pork. Brush with oil mixture using Chef’'s Silicone Basting Brush; season with salt and black pepper. Tie pork with three pieces of butcher’'s twine. Slide rosemary sprigs under twine (see Cook's Tip).

  3. Grill pork, covered, 10 minutes or until grill marks appear. Turn using BBQ Tongs. Add skewers; grill 9-12 minutes or until bacon is crisp and Digital Pocket Thermometer inserted into pork registers 155ºF (68ºC) for medium doneness. (Turn skewers as needed to cook evenly and avoid flare-ups.) Transfer skewers and pork from grill to Cutting Board, tent with foil and let stand 10 minutes (temperature will rise about 5ºF). Slice pork; serve with potatoes.


  • 4  servings

Nutrients per serving:

Calories 380, Total Fat 16 g, Saturated Fat 5 g, Cholesterol 105 mg, Carbohydrate 22 g, Protein 38 g, Sodium 470 mg, Fiber 3 g

U.S. Diabetic exchanges per serving:

1 1/2 starch, 4 1/2 low-fat meat, 1/2 fat (1 1/2 carb)

Cook's Tips:

Tuck the smaller end of the tenderloin under to create a uniform thickness, then tie it with butcher'’s twine. Slide rosemary sprigs under the twine.

To avoid flare-ups when grilling the bacon-wrapped potatoes, make sure to place them around the outside edge of the grill where the heat is less intense. If flare-ups do occur, carefully move the potatoes to another part of the grill grid.

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