Bbq Pork Tenderloin With Bacon

• fennel, spice : (use only 2 teaspoons, store remainder)
• 1 cup fennel seed
• 3 tablespoons coriander seeds
• 2 tablespoons white peppercorns
• 3 tablespoons kosher salt
• Skewers
• 1 pork tenderloin (approximately 5 inch long and 3 inch diameter, cut into 6 medallions each approximately 3/4 inch eac)
• 3 slices bacon, cut in half
• 2 skewers, long enough to hold 3 medallions side by side approximately 9-inch if using bamboo skewers soak them

1. Fennel Spice:
2. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
3. Watch carefully, tossing frequently so the seeds toast evenly.
4. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding or they will gum up the blades.
5. Pour the seeds into a blender and add the kosher salt.
6. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
7. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
8. Assembling the Skewers:
9. Rub both sides of the pork medallions with the spice rub.
10. Take a 1/2 slice of bacon and wrap it around the outer edge of each medallion.
11. Secure it by pushing a skewer right through the middle of the medallion; place 3 medallions on each skewer.
12. You should now have 3 round pieces of pork showing, the bacon from one medallion touching the next one (see picture) on each skewer.
13. Barbecue on High heat; flip after 4 minutes; continue cooking until browned and cooked.

fennel, fennel seed, coriander seeds, white peppercorns, kosher salt, skewers, pork tenderloin, bacon, skewers

Taken from www.food.com/recipe/bbq-pork-tenderloin-with-bacon-94073 (may not work)