Pork tenderloin rubbed with fresh rosemary and garlic, then wrapped in pancetta and grilled to juicy perfection is a perfect example of how simple ingredients can come together to make a fabulous dish.

Pancetta-Wrapped Pork Tenderloin

This easy pork tenderloin recipe uses a combination of rosemary, garlic, and pancetta to infuse flavor into the meat. Grilling over indirect heat crisps the pancetta beautifully, while keeping the pork moist and tender. It’s delicious when served with oven-roasted tomatoes and creamy polenta.

Key ingredients for this recipe

  • Pork tenderloins
  • Pancetta or bacon
  • Garlic
  • Rosemary
  • Lemon zest

How to make this recipe

  1. Trim the silverskin and any excess fat from the pork tenderloins as needed.
  2. Combine the garlic, rosemary, lemon zest, salt, and pepper in a small bowl and rub this mixture into the tenderloins on all sides.
  3. Wrap them with the pancetta, secure as needed with toothpicks or string, and allow them to rest at room temperature for 30 minutes.
  4. Grill the tenderloins over indirect heat until the internal temperature reaches 140°F, carefully turning them once midway through cooking.
  5. Allow the pork to rest for 10 minutes before slicing.

Tips for success

The rub: Adding a little bit of olive oil and Worcestershire sauce to the blend of garlic, rosemary, and lemon zest helps them adhere to the pork and add a little bit of extra moisture.

Indirect grilling: 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 the meat from charring or cooking too quickly over an intense flame. It’s the perfect way to keep the interior of this pork tenderloin juicy while giving the pancetta on the outside a bit of crispy texture.

Pancetta-Wrapped Pork Tenderloin

Pancetta-Wrapped Pork Tenderloin

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These pork tenderloins are seasoned with a delicious rub, wrapped in pancetta, and grilled to juicy perfection to make a fabulous main dish.

Ingredients

  • 2 pork tenderloins, approximately 1 lb each
  • 4 ounces thinly sliced pancetta or bacon
  • 2 to 3 cloves garlic, finely chopped
  • 2 teaspoons finely chopped fresh rosemary
  • 2 teaspoons finely chopped lemon zest
  • Salt and freshly ground pepper

Instructions

  • Trim the silverskin and any excess fat from the pork tenderloins as needed.
  • Combine the garlic, rosemary, lemon zest, salt, and pepper in a small bowl and rub this mixture into the tenderloins on all sides.
  • Wrap them with the pancetta, secure as needed with toothpicks or string, and allow them to rest at room temperature for 30 minutes.
  • Grill the tenderloins over indirect heat (see notes) until the internal temperature reaches 140°F, carefully turning them once midway through cooking.
  • Allow the pork to rest for 10 minutes before slicing.

Tips for Making This Recipe

The rub: Adding a little bit of olive oil and Worcestershire sauce to the blend of garlic, rosemary, and lemon zest helps them adhere to the pork and add a little bit of extra moisture.
Indirect grilling: 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 the meat from charring or cooking too quickly over an intense flame. It’s the perfect way to keep the interior of this pork tenderloin juicy while giving the pancetta on the outside a bit of crispy texture.
Recipe adapted from WWRecipes.com
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