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. Delicious served with oven-roasted tomatoes and creamy polenta.
- 2-3 cloves garlic, finely chopped
- 2 teaspoons finely chopped fresh rosemary
- 2 teaspoons finely chopped lemon zest
- Salt and freshly ground pepper to taste
- 2 pork tenderloins, about 1 lb each
- 4 ounces thinly sliced pancetta or bacon
- 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, turning the tenderloins once during cooking. Allow to rest for 10 minutes before slicing.
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.
Also, rosemary doesn't necessarily adhere to the meat very well on its own, so coax 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.
Recipe adapted from WWRecipes.com