Pancetta Wrapped Pork Tenderloin

When I saw this recipe in the Weber's Big Book of Grilling I knew that I had to try it out! It combined so many of the things we enjoy - pork tenderloin, the earthy saltiness of pancetta, rosemary, and garlic . . . what's not to love?

Pancetta, a salt-cured Italian bacon, adds rich flavor here and, if crisped over Direct heat at the end, it creates a compelling contrast to the tenderloin.

Paul declared this grilled treat to be 'a keeper'. I served it with a risotto made with shitake mushrooms and asparagus. I was a little concerned that the risotto might not be 'earthy' enough to go with the pork but it was fine (I think because I used some porcini boullion cubes I brought back from Italy with me - WOW what flavour!)

For the rub:

1		tablespoon minced garlic
2		teaspoons minced fresh rosemary
2		teaspoons kosher salt
1/4		teaspoon freshly ground black pepper
2		pork tenderloins, about 1 pound each
1/4		pound thinly sliced pancetta

To make the rub: In a small bowl combine the rub ingredients.

Trim any excess fat and silver skin from the tenderloins and spread the rub evenly all over, pressing the spices into the meat. Cut six 12-inch pieces of cotton string, three for each tenderloin. Wrap the tenderloin with the slices of pancetta and secure the pancetta with the string. (The tenderloins do not need to be completely covered.) Allow to stand at room temperature for 20 to 30 minutes before grilling.

Grill the tenderloins over Indirect Medium heat until the centers are barely pink and the internal temperature reaches 155°F, 25 to 30 minutes, turning once halfway through grilling time. Move the tenderloins over Direct Medium heat for the last 3 minutes if you want to crisp the pancetta. Allow the tenderloins to rest for 3 to 5 minutes, then snip the strings with scissors and remove them. Cut the tenderloins in thin slices on the bias and serve warm.

Makes 4 to 6 servings.

We don't like our pork tenderloin too well done (medium rare) so we cooked it for a bit less than was called for. This was the final dinner all ready to enjoy:

Comments

[Rose]

mmmmm....looks so good. Me I'm still waiting for BBQ weather to take off.

[Jerry]

It is always BBQ weather - rain, sun, or snow. That is mt motto!

[Kim]

Jerry, I finally clicked on the link to your blog, full of trepidation, and I was right! This is no place for a Weight Watcher member. ;) Dangerous, very dangerous.

[Jerry]

Click on the diet tag - there are lots of low fat recipes there which won't use up a week's worth of points in one meal!

[Robert]

Hi Jerry,

This dish looks wonderful. Another version of it that I have made has the tenderloin stuffed with basil leaves, red pesto and parmesan cheese before being wrapped in proscuitto.

[Jerry]

Robert - do you share the recipe? I'm not sure what red pesto is . . .