Note: you are going to want to marinade the pork tenderloin overnight for optimal flavor.
Here is how:
1. To make the marinade combine in a large zip-loc bag:
2. Take 2 pork tenderloins and trim any excess fat from them. Place them in a bag with the marinade and refrigerate them overnight.
3. After they have marinated, cut the tenderloins into pieces about 1 1/2 inches long. Wrap a strip of bacon around each slice of pork and secure them together with a toothpick.
4. Allow the pork to stand at room temperature for 10-15 minutes before grilling.
5. To prepare the beans, grill 4 tomatoes (halved) over direct medium heat until the skins loosen (about 6-8 minutes) turning occasionally. Then cut the tomatoes into 1 inch chunks.
6. To make the beans on the grill: in a medium "grill proof" sauce pan, over direct medium heat, warm up 2 Tbs. of extra virgin olive oil.
7. Next, take 1/2 cup of sliced green onions, 2 cloves of minced garlic, 1/4 tsp. crushed red pepper flakes and cook, stirring occasionally, until softened (about 3 minutes).
8. Add the tomatoes and 2 cans (15 oz. each) of cannellini beans that have been rinsed.
9. Stir to combine and season to taste with salt and pepper.
10. Bring the beans to a boil over the grill (stirring occasionally) and move to indirect heat for 15 minutes.
11. Grill the pork tenderloin slices over direct medium heat until the pork is barely pink in the center and the bacon is fully cooked (about 12-15 minutes), turning once. Note: if flare-ups occur move the pork temporarily to indirect medium heat.
12. While the pork is grilling, take a small "grill proof" skillet and place 6 slices of sliced bacon in it.
13. Grill the bacon over direct medium heat until is crisps.
14. Add the bacon and 1/4 cup of lightly packed torn basil leaves to the beans.
Here is to memorable weekend meals! xo