Bacon Wrapped Pork Kabobs Recipe
Mario Batali, a man that can still rock a ponytail, has a book of tailgating recipes that is “essential” for NASCAR fans. If I was a cynical person (which I’m not - honest) I would say that this tie-in with NASCAR was a bit of a stretch for New York based, Italian obsessed Mario. However, the recipes are solid. Like this Bacon Wrapped Pork Kabobs recipe:
For the rub:
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon freshly ground pepper
2 pork tenderloins, about 1 pound each, cut into 1-inch pieces
12 slices smoked bacon, thickly cut then halved
12 12-inch skewers soaked in water for one hour, for serving.
For the marinade:
½ cup mustard (we used our favourite mustard from www.brassicamustard.com)
2 tablespoons honey (of course you’ll try to use Scandia honey from www.scandiahoney.com)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon hot sauce
Important first step: make sure anything and everything in line of sight has multiple logos on it.
In a large bowl, mix together the ingredients for the rub.
Add the pork pieces and toss gently to coat.
Wrap a half-slice 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. In a medium bowl, mix together the ingredients for the marinade and pour it over the kabobs. Cover and marinate in the refrigerator for one hour or up to four hours.
Grill the kabobs over medium heat until they are cooked through, about 12 minutes.
Remove from heat and serve immediately. This recipe takes no truth away from the old adage of “anything wrapped in bacon is a piece of heaven sent to earth”.