Ingredients
3-lb package pork tenderloins
1/2 tsp black pepper
2 tsp kosher salt, divided
10 bacon slices
2 8 oz pkgs haricot vert (thin green beans)
2 tsp olive oil, divided
2 garlic cloves, divided (or more for my taste)
1/2 cup balsamic vinegar
1/2 cup quartered fresh strawberries
1/2 cup strawberry preserves
Preparation
Preheat grill to high
Sprinkle pork with pepper and 1 tsp salt, wrap 5 bacon slices around each tenderloin and secure with wooden picks
Place green beans, 1 tbs olive oil, 2 garlic cloves (I would use lots more garlic!) and remaining 1 tsp salt in center of 24x18 in piece of heavy aluminum foil, toss to coat. Fold up edges and make a sealed packet
Turn off one side of grill. Arrange pork and foil packet over unlit side, grill covered 25 to 30 minutes.
Meanwhile, mince remaining 2 garlic cloves and saute in remaining 1 tbs olive oil over med heat until golden, 2-3 minutes. Add vinegar, bring to a boil and and boil 5 minutes. Remove from heat and stir in preserves. Reserve half this mixture for basting, and stir the fresh strawberries into the other half.
Remove foil packet from grill, move the pork to the lit side. Baste pork with reserved strawberry mixture, grill 5 more minutes, turning once.
Reserve 2nd tenderloin for Pork Pesto Panini (see recipe)
