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Apr 3, 2009

Tenderloin Wrapped in Pancetta Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Rating: 5 stars

3 Reviews

Serves: 4 to 6 // Prep time: 20 minutes | Grilling time: 25 to 30 minutes | Special equipment: butcher's twine, instant-read thermometer

Grocery List

Fresh Produce

  • 4 sprigs fresh rosemary, each 5 to 6" long
  • 6 garlic cloves

Meat / Poultry / Seafood

  • 4 oz pancetta
  • 2 pork tenderloins, each about 1 lb

Oil and Spices

  • .25 tsp freshly ground black pepper
  • 2 tsp kosher salt

Special Equipment

  • butcher’s twine
  • instant-read thermometer

Ingredients

Rub

  • 1 tablespoon minced garlic
  • 2 teaspoons minced fresh rosemary leaves
  • 2 teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper

  • 2 pork tenderloins, each about 1 pound, trimmed of excess fat and silver skin
  • ¼ pound thinly sliced pancetta

Instructions

  1. In a small bowl combine the rub ingredients. Season the tenderloins evenly with the rub, pressing the spices into the meat. Cut six 12-inch pieces of butcher’s twine, three for each tenderloin. Wrap the tenderloin with the slices of pancetta and secure the pancetta with the twine. (The tenderloins do not need to be completely covered.) Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.

  2. Prepare the grill for indirect cooking over medium heat (350° to 450°F).

  3. Brush the cooking grates clean. Grill the tenderloins over indirect medium heat, with the lid closed as much as possible, until the meat is barely pink in the center and the internal temperature reaches 155ºF, 25 to 30 minutes, turning once. Move the tenderloins over direct medium heat for the last 3 minutes if you want to crisp the pancetta. Remove from the grill and let rest for 3 to 5 minutes. Cut the tenderloins in thin slices on the bias and serve warm.

3 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

May 30, 2014

Chris C

not Pancetta...but um

I used a half tenderloin and Prosciutto would have been a better choice as much of the Pancetta fell off the roast. Still a very tasty and tender dinner for our guests!!

Type of Griller

Intermediate

Would you recommend this recipe? YES

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