Recipe courtesy of: The Chef At Worldwide Recipes
I can say, without a doubt, that this is the most flavorful and tender pork tenderloin I've ever made. The combination of rosemary and garlic along with the pancetta is simply out of this world. I highly recommend using kitchen twine to secure the pancetta-wrapped tenderloin, especially if your pancetta was sliced very thinly at the deli and has holes in it - like mine did. That aside, grilling over indirect heat crisped up the pancetta beautifully and everything held together well. 
Ingredients ~
2-3 cloves garlic, finely chopped
2 tsp (10 ml) finely chopped fresh rosemary
2 tsp (10 ml) finely chopped lemon zest
Salt and freshly ground pepper to taste
2 pork tenderloins, about 1 lb (450 g) each
4 oz (100 g) thinly sliced pancetta or bacon
Preparation ~
Combine the garlic, rosemary, lemon zest, salt, and pepper in a small
bowl and rub this mixture into the pork loins.
Wrap with the pancetta and secure with toothpicks or string. Allow to rest at room temperature for 30 minutes.
Grill over indirect heat until the internal temperature is 140° F (60C), turning the tenderloins once during cooking. Allow to rest for 10 minutes before slicing.
Serves 4 to 6.
I chose to serve the pork tenderloin with oven-roasted tomatoes and creamy cheesy polenta.
This recipe uses the indirect grilling method, which means the food is placed next to, rather than directly over, the grill flame. This method protects larger or tougher cuts of meat from burning over high heat - perfect for getting a juicy pork tenderloin with just slightly crispy pancetta on the outside.
Notes: I found that rosemary doesn't necessarily stick to the meat very well on its own, so I coaxed it into submission by adding a little bit of olive oil and worcestershire sauce to the blend. The garlic and herb mixture adhered to the tenderloin much better with just a little extra moisture.
This recipe was kindly provided by The Chef At Worldwide Recipes. Get free recipes, kitchen tips, food humor and more ~ subscribe today ~ it's free!
Posted by: Erika Pitera
Categories:
Entrees ,
Meat
I saw this recipe and imediately began to salivate. I think this is going to be on our table this evening :-)
Posted by: Ossi on September 22, 2008 (1)
Thanks so much - I hope you'll enjoy it!
Posted by: Erika Pitera on September 22, 2008 (2)
This is my first time, as a new blogger, adding a comment. My step-daughter mentioned the Foodgawkers website and I soon joined after learning about it. I've been actively searching and adding to my favourites and tonight I am happy to say I successfully created a lovely dinner for two from this particular pork recipe.
It was a first of many kinds.
- One in that the dinner was actually organized -- or at least that was the plan. I printed the recipe and had wonderful thoughts of stopping off at the grocery store to get the few items I required after my daughter's Ortho appointment. BUT, with an appointment at 3:30, and it was late, and took a while, and dealing with afterwork traffice, that grocery trip did not happen. BUT I had the recipe with me and luckily enough I had all the ingredients. I did have to swap the pancetta for bacon, but it wasn't a disasterous substitution.
The other "first" is that we used our bbq for the first time this season, and we used it in the "indirect" heat mode. Now that might not be exciting to many, but for us and our new BBQ it required my husband to so a test run, which he did while I was at the Ortho -- without being asked too!!!
In the end the pork was lovely, and my dog went crazy with temptation at the leftovers -- ok, he did get a few tastes! We will enjoy the leftovers for lunch -- cold!
Thank you for a wonderful new recipe to make pork exciting (I love it, my family is so.so)
Posted by: Thymes of Change on April 2, 2009 (3)
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