pork tenderloins, each about 455 grams, trimmed of excess fat and silver skin
thinly sliced pancetta
In a small bowl combine the rub ingredients. Season the tenderloins evenly with the rub, pressing the spices into the meat. Cut six 30.5-centimeter 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.
Related Grill Skills
Preparing Pork Tenderloins
Prepare the grill for indirect cooking over medium heat (180° 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 center 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.