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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. 
Pancetta-Wrapped Pork Tenderloin
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.
Special Thanks ~
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!