1 each pork tenderloin (whole, approximate; ly 1-1/2 lbs.)
1 each jar (4 ounces) pimento-stuffed gree; n olives
4 slice bacon
1 large onion, cut into 4 slices
Make a hole through center of tenderloin with a large skewer; stuff as many olives as possible into opening. Cut tenderloin into 2-inch thick slices. Wrap tenderloin with bacon slice and secure with a toothpick. Place meat 4 to 6 inches over grey-white coals; cook for about 30 minutes, turning frequently. Cook onion slices separately on grill, serve on top of tenderloin. Makes 4 servings.
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