[Southern Home Boy]

Originally Posted by jonboy

I like to wrap the loin with strips of bacon,tie them off, slice into medallions and then rub it down.
When grilling i grill the edges(bacon) first, turning/rolling them until crispy, then a quick sear on the faces and done...
jon

Yeah... I'd do that, but my wife has pretty much banned bacon from anything she eats. The whole purpose of the tenderloin is the low-fat, high-protein experience (she's training for a marathon).

Thanks for the idea though. Next time she's out of town I might try that.