by Karen MacNeil
show: Wine, Food & Friends With Karen MacNeil With Cooking Light


Ingredients:
4 ounces sirloin tip or top round
5 ounces chicken thigh, boneless with skin left on
4 ounces pork tenderloin, denuded
1 slice bacon, par-cooked
sea salt
garlic
lime juice

Directions:

1. Marinate chicken and pork in garlic and lime juice for 12 hours.
2. Sear chicken to a light brown color on one side.
3. Par-cook bacon and wrap the chicken with it.
4. Sear pork loin to 100°.
5. Season top round with sea salt and mark on grill.
6. Skewer all meat and store for service.
7. At service, grill or broil to temperature (top round medium rare/chicken 140°/pork 140°)

 

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