Bacon-Wrapped Pork Kabobs

Renowned chef, restaurateur and media personality Mario Batali has teamed up with NASCAR to create a one-of-a-kind, officially licensed NASCAR cookbook, "Mario Tailgates NASCAR Style: The Essential Cookbook for NASCAR Fans."

The book has nearly 100 recipes perfect for any NASCAR party.

Bacon-Wrapped Pork Kabobs

The smoky flavor of the bacon makes this dish a killer.

Serves six.

For the rub:

1 tablespoon paprika

1 tablespoon chili powder

1 teaspoon sugar

1 teaspoon garlic powder

1 teaspoon freshly ground pepper

2 pork tenderloins, about 1 pound each, cut into 1-inch pieces

12 slices smoked bacon, thickly cut then halved

12 12-inch skewers soaked in water for one hour, for serving.

For the marinade:

½ cup Dijon-style mustard

2 tablespoons honey

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon hot sauce

In a large bowl, mix together the ingredients for the rub. Add the pork pieces and toss gently to coat. Wrap a half-slice bacon around a piece of the pork and thread onto a skewer. Leaving a bit of room between each piece, continue until all the pieces of pork are skewered. Arrange the skewers on a large platter and set aside. In a medium bowl, mix together the ingredients for the marinade and pour it over the kabobs. Cover and marinate in the refrigerator for one hour or up to four hours. Prepare enough coals for a medium fire or set a gas grill to medium. Grill the kabobs over medium heat until they are cooked through, about 12 minutes. Remove from heat and serve immediately.