Italian Pork Tenderloin Brochettes

This is so simple and so wonderful!  From Canadian Living The Barbecue Collection.

675 g Pork tenderloin, cut into sixteen 3/4 inch thick slices
8 slices pancetta, halved
Half baguette, cut into twelve 3/4 inch slices
8 fresh bay leaves or sage leaves
1/4 tsp each salt and pepper
3 tbsp extra virgin olive oil

• Wrap each pork slice in pancetta.  Onto each of 4 skewers, thread in order: bread, pork, bay leaf, pork, bread, pork, bay leaf, pork, bread. Sprinkle with salt and pepper; drizzle with oil.
• Grill covered, on greased grill over medium high heat, turning once, until just a hint of pink remains inside pork, about 12 minutes.

Makes 4 main course servings.

Per serving:  about 406 cal, 45 g protein, 15 g total fat, 19 g carb, 1 g fibre, 108 mg chop, 512 mg sodium