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Bacon-Wrapped Skewers

5

10

Hickory

Pork loin, chicken, and bacon -- it's a finger lickin', triple threat for carnivores far and wide. Load up your Traeger skewers and slide onto the bacon train, this pile of protein will start your week off right.

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  • 1 Pound pork tenderloin

  • 2 Teaspoon rosemary

  • 2 Teaspoon thyme

  • 2 Clove garlic, minced

  • 1 Pound chicken breasts

  • 2 lime, juiced

  • 3 Tablespoon extra-virgin olive oil

  • salt and pepper

  • 12 Strips bacon

  • 1

    In a large bowl, combine the rosemary, thyme, garlic, chicken (cut into 1/2" pieces), pork (cut into 1" pieces), lime juice, olive oil, salt, and pepper. Cover and let marinade for 30 minutes in the refrigerator.
    • 1 Pound pork tenderloin

    • 2 Teaspoon rosemary

    • 2 Teaspoon thyme

    • 2 Clove garlic, minced

    • 1 Pound chicken breasts

    • 2 lime, juiced

    • 3 Tablespoon extra-virgin olive oil

    • As Needed salt and pepper

  • 2

    When ready to cook, start your Traeger and set temperature to 450°. Close the lid, and preheat 10-15 minutes.

    450 ˚F

  • 3

    While the Traeger is preheating, cut bacon in thirds, wrap the chicken pieces with bacon, and alternate them on the skewers with the pork.
    • 12 Strips bacon

  • 4

    Place them in the front and back of the Traeger to get grill marks on them (4-5 minutes), then move them to the center and finish cooking (5-6 minutes), remove and serve.

    450 ˚F

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