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