Bacon Wrapped Pork Kabobs

The smoky flavor of the bacon makes this dish a killer!

FOR THE RUB

• 1 Tbsp. paprika
• 2 pork tenderloins, about 1 pound each cut into 1-inch pieces
• 12 slices smoked bacon, thickly cut, then halved
• 1 tsp. garlic powder
• 1 Tbsp. chili powder
• 12-Twelve-inch skewers soaked in water for one hour, for serving
• 1 tsp. sugar
• 1 tsp. freshly ground black pepper

FOR THE MARINADE

• 1/2 cup Dijon-style mustard
• 1 tsp. dried thyme
• 2 Tbsp. honey
• 1 tsp dried rosemary
• 1 Tbsp. Worcestershire sauce
• 1 tsp. hot sauce

DIRECTIONS

1. In a large bowl, mix together the ingredients for the rub. Add the pork pieces and toss gently to coat.
2. Wrap a half-slice of bacon around a piece of the pork and thread onto a skewer. Leaving a bit of room between each piece, continue until all the pieces of pork are skewered. Arrange the skewers on a large platter and set aside.
3. In a medium bowl, mix together the ingredients for the marinate and pour it over the kabobs. Cover and marinate in the refrigerator for 1 hour or up to 4 hours.
4. Prepare enough coals for a medium fire or set a gas grill to medium. Grill the kabobs over medium heat until they are just cooked through, about 12 minutes.
5. Remove from heat and serve immediately.

SERVES 6
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