3 pork tenderloins, (each 12 oz/375 g)
9 slices bacon, halved lengthwise
9 sprigs rosemary, halved crosswise
1 tbsp (15 mL) Dijon mustard
1 1/2 tsp (7 mL) balsamic vinegar
1 1/2 tsp (7 mL) extra-virgin olive oil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
Cut each tenderloin into 6 rounds; wrap 1 piece of bacon around side of each. Poke metal skewer through bacon and pork through to other side; remove skewer. Thread rosemary sprig through hole to extend on other side.
Thread 3 tenderloins at right angle to rosemary onto each of 6 metal skewers. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In small bowl, combine mustard, vinegar, oil, salt and pepper; brush over flat sides of pork. Broil on greased rimmed baking sheet, 8 inches (20 cm) from heat, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 10 to 12 minutes. Transfer to platter; pour pan juices over top.
Tips: Use rosemary with thick stalks.
To grill kabobs, cook on greased grill over medium-high heat for 16 to 18 minutes.