Get Your Grill On

This recipe features product from a small company in the heart of Kentucky: William’s Grillin Sauces. There are many boutique bottlers making great products all across the country. I plan to feature more of these off the beaten path products in future articles. A sampler pack is available from JP’s Web site.

You can’t live any higher off the hog than pork tenderloin. This lean, tender backstrap is a candidate for high heat grilling and not the low and slow technique used for barbecue. The cut will take on any flavor you throw at it: citrus, itallian dressing, teriyaki, and more. The only trick with pork tenderloin is that it can quickly overcook and dry out like chicken breast meat. Watching your temperatures is key. I pull my pork loins off at 140-145 degrees. Perfect everytime.

The only preperation required is to remove the small amount of silver skin from the meat. Leaving the silver skin on will flex the meat when cooked creating a bit of toughness. Then slice into two inch thick medallions. Wrap the medallions in bacon and alternate on the skewer with pineapple spears.

TIP #1: Since the kabobs are going to cook fast, the fat from the bacon won’t entirely rendor. To help it, put the bacon in the microwave for 30-45 seconds. Let cool, then wrap.

TIP #2: When adding to the skewer, stab into the item on the cutting board instead of into your hand.

The kabobs are seasoned with freshly milled black pepper and kosher salt.

The grill is fired up to 400 degrees and the grates oiled with olive oil. Grilled about 8 minutes on the first side. Flip and grill 6 minutes on the second side. Right after the flip, baste with William’s Spicy Apple sauce. Time may vary so I use a Thermopen to monitor the internal temp. The kabobs are pulled at 140-145 degrees. The internal temp will rise another 5 degrees or so after coming off of the grill.