Can be made without the bacon...but why would you want to?
Servings: 4
2 15-ounce Pork Tenderloins
3 Large Chipotle Chiles in Adobo, finely chopped
1 Tablespoon Adobo Sauce (from the Chiles)
1/3 Cup nofat Greek yogurt
1 Tablespoon Olive Oil
1 Tablespoon Cumin Seeds, toasted in a dry skillet, then crushed in a mortar and pestle
6 Strips Bacon
Salt
- Preheat grill. Remove silver skin from tenderloins.
- Place tenderloins on work surface. Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side. Open like book and sprinkle with salt. Spread 1 tablespoon chopped chiles down center of each tenderloin. Close tenderloins, pressing to adhere, and sprinkle with salt.
- Whisk yogurt, 1 tablespoon oil, cumin, and 1 tablespoon adobo sauce in small bowl to blend. Transfer tenderloins to plate and brush each heavily with some yogurt sauce. Set tenderloins aside 15 minutes. Wrap bacon around the tenderloins in a spiral, but don't overlap. Fasten with toothpicks.
- Brush grill rack with oil. Grill tenderloins, brushing occasionally with remaining yogurt sauce, until just cooked through and thermometer inserted into thickest part of meat registers 140°F, about 10 minutes per side. Transfer tenderloins to platter. Let stand 5 minutes, then cut crosswise into 1/2-inch-thick slices.
Per Serving: 267 Calories; 14g Fat (49.3% calories from fat); 29g Protein; 4g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 340mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.
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