• 22 whole pork tenderloins


• 12-16 pieces regular slice bacon


• 12-16 wooden toothpicks (or 4 skewers)


• 5-6 ears fresh corn


• 2 ripe avocadoes


• 1 red pepper


• 1-2 jalapeno peppers


• 1 clove garlic finely minced


• 1 Tbs ground cumin


• 1 cup chopped cilantro


• 2-3 limes for juice


• 1/2 cup olive oil


• salt and pepper to taste

PROCEDURE:

Start the salsa by dicing the avocado, red pepper and jalapeno pepper, mincing the garlic and chopping the cilantro. Put it all in a large mixing bowl. Add the ground cumin, lime juice, olive oil and salt and pepper to taste. Cut the pork tenderloin into 12-16 medallions, wrap each piece with bacon and secure it with a wooden toothpick.

Grill the corn already "shucked" ,so it gets a nice charred effect, and grill the pork. When the corn's done, slice the kernels off the cob, add it to the rest of the salsa and mix it up. Remove the toothpicks from the finished pork, top with the salsa and serve.

HINTS:

Cooking at Home

Check out the recipe for the wrapped pork tenderloin and accompanying corn and avocado salsa. It's smoky, hot, tart and creamy all at the same time!