Grilled Pork Tenderloin

Is it this hot where you are, too? I'm suffering terribly in this 30+°C weather, but just one more week and I'm flying off to the somewhat cooler Polish coast. I think I'm one of the few people who are happy to travel to a cooler place rather than a warmer one. Although I know it can be hot there, too.

I sat down at the computer hoping to write another recipe for you, but I'm fighting with myself not to lie down with my feet up :D But no, I won't give in.

Grilled pork tenderloin

Grilled pork tenderloin is a great idea for grilled meat, simple and a little different. M. and I picked up this way of making this delicious meat from a TV show where everything revolved around the grill. At first we thought the combination of "meat with meat and meat" was a bit over the top. Maybe it is, but the bacon adds juiciness to the delicate tenderloin, and the sausage adds flavor. You could also skip the white sausage (biała kiełbasa, a fresh Polish sausage) and replace it with chorizo, but I also thought about using chanterelles instead of the sausage.

Grilled pork tenderloin

If any of you make any version of it, please leave me a short comment or a photo :)

I'm giving the recipe without amounts of the ingredients, because they don't matter here.

And the next post will be a dessert, for balance :)

Happy grilling!

Instructions - Grilled Pork Tenderloin:

Wash the meat and pat it dry, then cut it lengthwise so that you get one flat piece of meat. Season the meat with salt and pepper and spread it with mustard. Wash and chop the herbs, then sprinkle them evenly over the meat. Place the sausage in the middle, then roll up the tenderloin. Finally, wrap the meat in the slices of bacon. Grill covered for about 20 minutes. About 5 minutes before the end, place the roll directly over the fire so the bacon browns nicely.

Enjoy!