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For maximum efficiency, prepare the pork while the potatoes cook in the microwave. Start grilling the pork, then skewer the potatoes and add them to the grill.
10 petite red potatoes, cut in    half
10 slices of bacon, cut in half

1 pkg (.75 oz/20 g) fresh rosemary, divided    (7-8 sprigs)
1 tbsp olive oil
1 garlic clove, pressed
1 pork tenderloin (1¼ lb)
Salt and coarsely ground black pepper

Prep Time: 20 minutes    Total Time: 40 minutes
  1. Prepare grill for direct cooking over medium-high heat. For potatoes, place potatoes and enoug water to cover in microwavable bowl. Microwave, covered, on HIGH 7-9 minutes or until potatoes are tender; drain. Wrap one potato half with half of a slice of bacon. Immediately thread five potato halves, cut sides down, onto each of four skewers, threading through bacon to hold it in place.
  2. For pork, set aside six sprigs of rosemary. Finely chop remaining rosemary to measure ½ tsp in prep bowl, combine chopped rosemary, oil and garlic. Brush pork with oil mixture; season with salt and black pepper. Tie pork with three pieces of butcher's twine. Slide rosemary sprigs under twine.
  3. Grill pork, covered, 10 minutes or until grill marks appear. Turn using tongs. Add skewers; grill 9-12 minutes or until bacon is crisp for medium doneness. (Turn skewers as needed to cook evenly and avoid flare-ups.) Transfer skewers and pork from grill to cutting board, tent with foil and let stand 10 minutes. Slice pork; serve with potatoes.
Yield: 4 servings