Bacon-Wrapped Maple-Glazed Pork Tenderloins

Use leftovers for a sandwich treat of thinly sliced pork topped with sharp Cheddar cheese and apple slices.

PREP: 10 minutes, plus refrigerating

GRILL: 20 to 25 minutes

MAKES: 6 main-dish servings

2 pork tenderloins (12 ounces each), trimmed

8 wooden toothpicks

½ teaspoon salt

¼ teaspoon ground black pepper

6 slices bacon

½ cup maple or maple-flavored syrup

1. Prepare outdoor grill for direct grilling over medium heat. Soak toothpicks in water for 30 minutes.

2. Sprinkle tenderloins with salt and pepper. Place pork in bowl; cover and refrigerate 30 minutes.

3. Wrap 3 bacon slices around each tenderloin and secure with toothpicks. Place tenderloins on hot grill rack over medium heat and cook, brushing frequently with syrup and turning occasionally, until browned on the outside and still slightly pink in the center, 20 to 25 minutes; an instant-read meat thermometer inserted in thickest part of tenderloin should register 150°F. Transfer to cutting board and let stand 5 minutes to allow juices to set for easier slicing.

EACH SERVING: About 265 calories, 28g protein, 18g carbohydrate, 9g total fat (3g saturated), 86mg cholesterol, 352mg sodium