Pork, bacon and bread kabobs
Pork second courses
Pork tenderloin and I have always had a bit of a love-hate relationship. I love to eat it, but usually when someone else is cooking it because I have a great talent for making it dry. As a result, the Southern husband looks longingly at it in the supermarket while I roll the cart right on by, heading for the good old dependable chicken. Until now. Until I realized that I could skewer it up with some bacon and some cubes of country bread and some fresh sage (side note: is there anything that smells better than fresh sage?) and grill it until everything was juicy and tender. Tender! Who knew that tenderness was just a skewer away?
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