Makes 4-6 servings
1 red pepper
1 ripe pineapple, peeled, cored, cut into 1-inch slices
1 tablespoon ginger juice*
1 teaspoon jalapeno pepper sauce**
Zest and juice of 1 lime
3 scallions, thinly sliced
1 tablespoon sugar
Salt and freshly ground black pepper
2 pounds pork tenderloins, silver skin trimmed off, cut into 1-1/2-inch medallions
7 strips quality thick bacon, cut in half
Preheat Wolf Barbecue Grill on medium high for 10 minutes with hood closed.
To make the salsa: Place the red pepper and pineapple on the grill. Allow the pepper to char on the outside, turning as needed. When mostly blackened and charred, place in a small bowl and cover with plastic wrap for 10 minutes, then remove, stem, seed and peel off the blackened skin. Finely dice and return to the bowl. Set aside. Cook the pineapple 10 minutes or until slightly charred, turning slices over halfway through cooking. Remove from grill to a cutting board and cool slightly. Dice into 1/4-inch pieces. Place in bowl with red pepper. Add ginger juice, pepper sauce, lime zest and juice, scallions, sugar, salt and pepper. Set aside.
Wrap each pork medallion in 1/2 piece bacon strip and secure 3 bacon wrapped medallions on one long metal skewer, allowing for about 1/2" between medallions. Season with salt and pepper. Repeat with remaining medallions.
Place pork medallions on hot grill and grill for 3-4 minutes. (Cook with hood closed as much as possible.) Turn skewers over and continue to cook for 4 more minutes, or until the meat reaches an internal temperature of 150F. Continue to grill another 2 minutes. Remove from grill and cover with foil. Serve with salsa.
* To make ginger juice: Lay a clean towel on surface. Using the fine side of a grater, grate ginger onto towel. Gather corners of towel an squeeze ginger juice into small bowl, wringing firmly. Measure 1 tablespoon; and add to salsa. Discard pulp.
** Green Tabasco sauce.