For the Chimichurri Sauce
I started with the garlic and processed it with a few pulses until it was minced then added the washed parsley and processed it with a few more pulses.
Add the oil, vinegar, water and seasonings, pulse until you have a well-blended, smooth consistency.
Transfer ¼ of it to a separate bowl to serve on the side. The rest can be used right away to baste the pork or refrigerated until later.
For the Pork
Preheat your grill to medium heat.
Trim off any excess fat and silverskin. I cut off the narrow tips at the ends and cooked them separately without the Chimichurri sauce for my youngest daughter. Cut the remaining tenderloin into 2-inch thick fillets.
Wrap each pork filet with a piece of bacon. You can overlap the bacon by an inch but no more. Trim off any excess.
Skewer 3 or 4 fillets being sure to leave room in between them. Don't make my mistake by putting to many on one skewer. For stability, stick a second skewer through the meat.
Repeat until all the fillets are skewered.
You can brush the pork with the Chimichurri sauce or try my sauce in a pan technique as described above. Just be sure there is some extra to apply when cooking.
Grill the skewers of meat with the grill cover on for about 4 minutes per side. Four sides means a total of about 16 minutes. You are looking for an internal temperature of about 145º F. Remember, each time you turn the meat, baste with some of the Chimichurri sauce.
When done, remove and serve.