Tenderloins Wrapped in Pancetta

Recipe From from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Fuel Type:
  • People

    Serves 4 to 6

  • Prep Time

    20 min.

  • Grilling Time

    20 to 25 min.


the Ingredients

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  • Completed step 1 tablespoon minced garlic
  • Completed step 2 teaspoons minced fresh rosemary leaves
  • Completed step 2 teaspoons kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step 2 pork tenderloins, each about 450 grams, trimmed of excess fat and silver skin
  • Completed step 115 grams thinly sliced pancetta

Special Equipment

  • butcher’s twine
  • instant-read thermometer


  • In a small bowl combine the rub ingredients. Season the tenderloins evenly with the rub, pressing the spices into the meat. Cut six 30 centimetre lengths of butcher’s twine, three for each tenderloin. Wrap the tenderloin with the pancetta slices, and then tie the tenderloins with butcher's twine to secure the pancetta (the tenderloins do not need to be completely covered with pancetta). Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.
  • Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
  • Brush the cooking grates clean. Grill the tenderloins over indirect medium heat, with the lid closed, until the meat is barely pink in the centre and the internal temperature reaches 63°C, 25 to 30 minutes, turning once. if you want to crisp the pancetta, move the tenderloins over direct heat for the last 3 minutes. Remove from the grill and let rest for 3 to 5 minutes. Remove the twine. Cut the tenderloins on the bias into thin slices and serve warm.

Let's Gear Up

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