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Ingredients:
Pork tenderloin
Bacon
Barbecue sauce
Peeled, grated carrot
Peeled, grated turnip
Peeled, grated parsnip.
Fresh parsley
Mayonnaise
Dijon mustard
Apple cider vinegar
Salt, black pepper

Procedure:
You can use a food processor with a shredder attachment or a box grater to make the cole slaw. There are no exact amounts in the recipe, but you want approximately equal amounts of carrots, turnips and parsnips.

Add a good dollop of mayonnaise, a smaller dollop of Dijon mustard, a little splash of apple cider vinegar, a pinch of salt, a crack of black pepper, some fresh chopped parsley and toss everything to coat.

As far as the pork goes, cut it crosswise into medallions the same width as a slice of bacon and then wrap each one around the circumference with one slice of bacon and secure the end with a wooden toothpick.

At that point, cook the pork in a large, heavy-bottomed pan on medium-high heat without any added oil on the bacon side. Crisp that up all around and then finish cooking it on the flat sides.

Once the pork is just about cooked to your liking, brush it with some of your favorite barbecue sauce.

Then put a little more barbecue sauce on a plate if you like, remove the toothpicks and serve the pork right alongside the slaw.