2 pork tenderloin strips, about 3/4 lb. each
1 tbsp. ground black pepper
1 tsp. cayenne pepper
2 tsp. salt
4 strips bacon

Rub tenderloins with mixture of peppers and salt. Wrap strips of bacon around tenderloins and secure with toothpicks or string.

Ignite charcoal. When coals are white-hot, move them to the side and place tenderloins on rack NOT directly above coals. Baste with sauce of choice. Cover kettle and cook pork 15-20 minutes until it tests done, 160 degrees, basting twice. In an oven broiler, cooking time may be as little as 12-15 minutes.

Remove bacon and discard. Hack pork into shreds or cut into bite size chunks. Moisten with sauce and serve. Serves 6.