Pulse parsley, garlic, and spices together in a food processor.
Add in white wine vinegar and water and pulse again to blend.
While processor is running slowly drizzle in olive oil until fully emulsified set aside.
Cut your pork tenderloins into 12 equally sized medallions, about 2″ in thickness.
Carefully wrap each medallion with a slice of bacon allowing the slice to overlap about an inch. Trim off excess if you need to and use in an omelet later!
Using metal skewers thread 3 bacon-wrapped medallions together. Using 2 skewers next to each other instead of one helps them stay stable. You should get 4 skewers total with 3 medallions on each.
Brush chimichurri sauce all over pork.
Grill and cover over medium-high heat for about 4 minutes a side (including bacon-wrapped sides). You will grill for a total of 16 minutes, brushing with chimichurri sauce as you rotate them. Serve with any extra chimichurri sauce on the side.
I like to serve a skewer on top of a bed of greens with some extra sauce and some sliced avocado on the side. Enjoy!