Bacon-Wrapped Pork Medallions With Tomato-Corn Salsa

Holly made this for Brad's 30th birthday, I am pretty sure I am have sampled this one and it is awesome!

Yield Makes 8 servings

Ingredients

3 (3/4-lb.) pork tenderloins
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 1/2 teaspoons ancho chili powder
1 teaspoon coarsely ground black pepper
8 thick-cut bacon slices

Preparation

1. Cut pork into 8 (3-inch-thick) slices. Place meat, cut sides up, between 2 sheets of heavy-duty plastic wrap, and flatten to 2-inch thickness, using a rolling pin or flat side of a meat mallet.
2. Whisk together olive oil and next 3 ingredients. Rub mixture evenly over pork; cover and chill 2 hours.
3. Microwave bacon at HIGH 2 minutes or until bacon is partially cooked. Wrap sides of each pork slice with 1 bacon slice, and secure with a wooden pick.
4. Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Arrange pork over lit side; grill, covered with grill lid, 5 minutes on each side. Move pork to unlit side; grill, covered with grill lid, 30 to 35 minutes or until a meat thermometer registers 160°. Let stand 10 minutes. Serve with Tomato-Corn Salsa.

Tomato-Corn Salsa

Yield Makes 2 cups

Ingredients

4 ears fresh corn, husks removed
2 teaspoons olive oil
1 pt. grape tomatoes, halved
3 green onions, sliced
1/4 cup chopped fresh basil
2 tablespoons white balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper

Preparation

1. Brush corn evenly with oil. Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes, turning every 2 minutes or until done. Let stand 10 minutes. Cut kernels from cobs; discard cobs.
2. Combine corn, tomatoes, and next 5 ingredients, tossing to coat.

Southern Living, JULY 2007