When President Grover Cleveland made Labor Day an official national holiday back in 1894, he probably didn’t imagine that Americans would embrace the occasion by firing up their grills. We revel on the day that marks the end of summer, with a backdrop of succulent meats and seductive smoke. Pork is often a favorite.
Easy to prepare and delicious, these grilled pork tenderloin medallions wrapped in bacon fill the bill for a Labor Day celebration. They are tasty on their own but teamed with a cannellini bean concoction they become over-the-top scrumptious. Lone Ranger cocktails are refreshing and a just-right blend of sweet and tart flavors.
Of course, there will be lemonade and sparkling water for alcoholic-free offerings. And for a dramatic, red, white, and blue finale, a charlotte that showcases mixed berries, whipped cream, jam, and buttercream icing. They are mouthwatering components utilized strategically in a yellow layer cake bound with ladyfingers.
Not to be confused with pork loin, pork tenderloins are elongated, somewhat slender beauties, the flesh a reddish-pink hue. They are generally sold in side-by-side packs of two, each one weighing in at about one pound. Cutting the tenderloin crosswise into 1 1/2-inch-wide medallions makes the pork quick to grill, and delicious when wrapped with bacon.
Season the bundles with a mix of toasted and ground fennel seeds, salt, and pepper. Yield: 4 to 6 servings 1 tablespoon fennel seed 1/2 teaspoon kosher salt 1/3 teaspoon fres.
