Tenderloin Wrapped in Pancetta
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
-
For the Rub
- 1 tablespoon minced garlic
- 2 teaspoons minced fresh rosemary leaves
- 2 teaspoons kosher salt
- 1⁄4 teaspoon fresh ground black pepper
-
The Rest
- 2 pork tenderloin, each about 1 pound, trimmed of excess fat and silver skin
- 1⁄4 lb thinly sliced pancetta
directions
- In a small bowl combine the rub ingredients.
- Season the tenderloins evenly with the rub, pressing the spices into the meat. Cut six 12-inch pieces of butcher’s twine, three for each tenderloin. Wrap the tenderloin with the slices of pancetta and secure the pancetta with the twine. (The tenderloins do not need to be completely covered.) Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.
- Prepare the grill for indirect cooking over medium heat (350° to 450°F).
- Brush the cooking grates clean. Grill the tenderloins over indirect medium heat, with the lid closed as much as possible, until the meat is barely pink in the center and the internal temperature reaches 155ºF, 25 to 30 minutes, turning once.
- Move the tenderloins over direct medium heat for the last 3 minutes if you want to crisp the pancetta. Remove from the grill and let rest for 3 to 5 minutes. Cut the tenderloins in thin slices on the bias and serve warm.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!