Three Little Pigs Pork Pops

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About: I'm an amateur woodworker, welder, and fabricator who loves new tools and old projects. At my day job I am a drafter.

To make these pork 'lollipops,' you'll combine three different kinds of pork and grill the rounds on skewers, then serve with a sweet donair sauce. The sausage and bacon add a great salty flavor to the pork tenderloin, and grilling them adds a hint of smoke. They're deceptively simple to make, and are a great appetizer or main course for your next gathering.

Ingredients:

  • Pork tenderloin (usually 1-2 depending on how many you're feeding)
  • 1 pkg. frozen breakfast sausages (They need to be frozen solid)
  • 1 pkg. uncooked bacon
  • Wooden skewers, soaked in water

For donair sauce:

  • 1 can (14 oz.) sweetened condensed milk
  • 1/4 cup white vinegar
  • 1/2 teaspoon garlic powder

Step 1: Combine the Three Little Pigs

The pops have sausage centers, surrounded by tenderloin, then wrapped in bacon. Here's the easiest way to achieve that:

1. Cut the pork tenderloin into pieces the same length as the breakfast sausages.

2. Use a knife to cut a slit through the center of each piece of tenderloin

3. Press a frozen breakfast sausage into the slit (the more frozen, the easier this will be)

4. Wrap several slices of bacon around the outside of the loin, tucking in the ends.

5. Slice the tenderloin into 1" rounds so all three layers show clearly.

6. Skewer the rounds all the way through the layers

Step 2: Grill Pops and Make Sauce

Grill your skewers over medium heat until cooked through (pork should reach an internal temperature of at least 145 degrees).

Meanwhile, make the donair sauce by mixing the following ingredients together:

  • 1 can (14 oz.) sweetened condensed milk
  • 1/4 cup white vinegar
  • 1/2 teaspoon garlic powder

Step 3: Sauce and Serve

You can drizzle the sauce over the pops before serving, or let your guests dish up their own. The sweet sauce (popular in Atlantic Canada) works really well with the salty pork and fits the "lollipop" theme. At the same time, the sauce doesn't overpower the savory pork, so it is definitely main course material.

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