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Pork Tenderloin Kabobs with Herbs and Bacon

Serves 4


1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
12 slices bacon
Black pepper, freshly ground


1. Spread the chopped herbs on a plate and roll the edges of the pork medallions in the herbs, coating each around its circumference. Trim the bacon slices to match the 1-inch thickness of the pork medallions and wrap each medallion with a bacon slice around its circumference so it fits snugly, with the ends of the bacon overlapping an inch or so; trim off any excess length of bacon.

2. On a work surface, lay 3 pork medallions, large-sides down, side by side. To keep the bacon securely wrapped, arrange the medallions so that each of the seams formed where the bacon overlaps presses against the place where the medallions touch one another. Thread a skewer evenly through the center of the 3 medallions (it will resemble a triple-decker lollipop). Repeat with the remaining pork and skewers.

3. Preheat a grill or grill pan over medium-high heat. Brush each pork kabob with olive oil to lightly coat. Generously salt and pepper both sides of the kabobs. Place the kabobs on the grill and cook to the desired doneness, about 4 minutes per side for medium (140°F on an instant-read thermometer is our preference) and serve.


For this recipe, you can also use Berkshire Pork Tenderloins, and cut them from the thickest three-quarters of the tenderloin's length to yield the 12 roughly equal-size pork medallions called for in the recipe. The remaining tapering "thin end" of each tenderloin can be cut up and used for a stir-fry or similar dish.

If using wooden skewers, soak them in water for at least 30 minutes before threading them with the meat, and then wrap the long, exposed portion of wood with aluminum foil before putting them on the grill.

© Lobel's of New York