Pork Tenderloin and Country Bread Skewers

Ingredients:

1 1/4 lb pork tenderloin, cut into 1 inch cubes (about 20 cubes)
20 cubes coarse country bread. Note: the bread cubes must be cut slightly smaller than the pork cubes to avoid burning on the grill.
16 pieces of bacon, each 3/4 inch square
3 TBS olive oil
Salt and freshly ground black pepper
1/4 - 1/2 tsp chili powder*

In a bowl, combine the pork cubes, bread cubes, bacon, and olive oil. Toss to combine. Add salt, pepper, and chili powder and toss gently to coat. Let stand for 5 minutes.

Thread the ingredients on skewers in the following order: pork, bread, and bacon. Each skewer should have 5 pieces of pork, 5 pieces of bread, and 4 pieces of bacon. Place on the grill and grill for 3-4 minutes on each of all 4 sides, watching to see that bread does not burn. Bread should be golden brown, and pork should be firm and lightly golden. Makes 4 servings.

* Recipe calls for 1/4 tsp, but we thought it could take a little more and will do 1/2 tsp next time we make it.

From Williams-Sonoma Complete Grilling Cookbook, Chuck Williams, Editor, Time-Life Books, 2001.