½ cup chopped, peeled peaches or unpeeled nectarines
½ cup chopped, seeded cucumber
⅓ cup salsa
1 tablespoon snipped fresh cilantro or parsley
12 slices bacon
1½ pounds pork tenderloin
1. For salsa, in a medium bowl, combine peaches, cucumber, salsa, and cilantro. Toss gently. Cover and chill for up to 2 days or until serving time.
2. In a large skillet over medium heat partially cook bacon. Bias-cut pork tenderloin into 1½-inch slices. Wrap a slice of bacon around each piece of pork. If desired, fasten bacon to meat with wooden toothpicks. Thread wrapped meat onto skewers.
3. For a charcoal grill, in a grill with a cover arrange medium hot coals around a drip pan. Test for medium heat above pan. Place kabobs on grill rack directly over drip pan. Cover and grill for 20 to 22 minutes or until meat juices run clear (160°F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.)
4. Remove meat from skewers. Serve with salsa.
Vitamin A 4%
Vitamin C 6%