Grilled Pork Tenderloin with Sage and Bacon

Labor Day end of summer grilling with the last of the roses.
2 pork tenderloins
10 slices smoked apple-maple bacon
8-10 fresh sage leaves
½ tsp cumin seeds
½ tsp fennel seeds

Heat grill. Lay tenderloin on wax paper, each atop five strips bacon, evenly spaced. Salt and pepper to taste. Sprinkle with seeds and top with basil leaves. Use wax paper to help roll the tenderloin to cover with bacon. Secure bacon with tooth picks.

Grill tenderloins, turning every few minutes until internal temperature is above 140F for medium; about 10 minutes total. Remove tenderloins to cutting board and cover with foil; allow to rest 8-10 minutes. Internal temperature should rise to about 150F (medium). Remove toothpicks! Slice on a bias and serve with a good mustard.

Last roses of summer...