Wrap the pork tightly with bacon to give it smoky flavor and a crispy crust. This recipe goes with Pork Pesto Panini.

Ingredients

• 1 (3-lb.) package pork tenderloins
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons kosher salt, divided
• 10 bacon slices
• 2 (8-oz.) packages haricots verts (thin green beans)
• 2 tablespoons olive oil, divided
• 4 garlic cloves, divided
• 1/2 cup balsamic vinegar
• 1/3 cup strawberry preserves
• 1/2 cup quartered fresh strawberries

Preparation

1. Preheat grill to 400° to 500° (high) heat.
2. Sprinkle pork with pepper and 1 tsp. salt; wrap 5 bacon slices around each tenderloin, and secure with wooden picks.
3. Place green beans, 1 Tablespoon olive oil, 2 garlic cloves, and remaining 1 teaspoon salt in center of a 24- x 18-inch piece of heavy-duty aluminum foil; toss to coat. Bring up sides of foil over beans; double fold top and side edges to seal, making a packet.
4. Turn off one side of grill. Arrange pork and foil packet over unlit side, and grill, covered with grill lid, 25 to 30 minutes.
5. Meanwhile, mince remaining 2 garlic cloves; sauté in remaining 1 Tablespoon hot olive oil in a medium skillet over medium-high heat 2 to 3 minutes or until golden.
6. Add vinegar; bring to a boil over medium-high heat. Boil 5 minutes.
7. Remove from heat, and stir in preserves. Reserve half of mixture for basting.
8. Stir fresh strawberries into remaining mixture.
9. Remove foil packet from grill; transfer pork to lit side.
10. Baste pork with reserved strawberry mixture. Grill 5 more minutes over lit side, turning once.
11. Remove pork from grill; reserve 1 tenderloin for Pork Pesto Panini.
12. Slice remaining tenderloin, and serve with strawberry mixture and green beans.

Leftover Dinner

Pork Pesto Panini

With the addition of a few high-flavored ingredients, leftover pork tenderloins are turned into a quick-fix supper of tasty Pesto Panini.

Ingredients

• Pork Tenderloins with Balsamic Strawberries
• 1 (7-oz.) jar roasted red bell peppers
• 12 teaspoons pesto
• 12 artisan bread slices
• 6 (1-oz.) Havarti cheese slices

Preparation

1. Cut reserved pork from Pork Tenderloins with Balsamic Strawberries into 18 thin slices.
2. Drain roasted red bell peppers; cut peppers into 6 pieces.
3. Spread 2 tsp. pesto on each of 6 artisan bread slices.
4. Top each with 3 pork slices, 1 red pepper piece, 1 Havarti cheese slice, and 1 bread slice.
5. Cook in a preheated panini press 2 to 3 minutes or until golden.