BBQ Pork Tenderloin With Bacon

“This a quick easy way to BBQ your pork tenderloin and it stretches quite far too. Use any spice mixture that you like; I love Fennel spice Fennel Spice, and have included it in this recipe. It goes well with the pork as well as lamb.”

Ingredients Nutrition

  • 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.

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