PORK MIGNONS
INGREDIENTS
pork tenderloin (1 to 1 1/4 lb.)
4 slices bacon
Wooden picks
Salt and Pepper
Garlic Mustard Butter
1/4 cup butter (1/2 stick), softened to room temperature
2 teaspoons Dijon mustard
1 clove garlic, minced
DIRECTIONS
Cut tenderloin in 8 slices (medallions) approximately 1 to 1 1/4-inch wide. Place two slices (medallions) on top of each other and wrap bacon slice around both pieces to hold together to make pork “mignons.” Secure with wooden pick. Repeat with remaining pork medallions and bacon. Season both sides with salt and pepper and spray lightly with cooking spray.
Pre-heat grill to 400 degrees F. Place pork mignons directly over high heat. Close grill lid; grill for 6 to 7 minutes per side or until internal temperature reaches 145 degrees F.
To prepare garlic mustard butter, in a small bowl, stir together ingredients until well mixed. Wrap in waxed paper to shape like a stick of butter. Chill while pork is cooking. When ready to serve, cut into fourths and top each pork mignon before serving.
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