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

Tenderloin Wrapped in Pancetta

  • People

    Serves 4 to 6

  • Prep Time

    20 mins

  • Grilling Time

    20 to 25 mins

  • People

    Serves 4 to 6

  • Prep Time

    20 mins

  • Grilling Time

    20 to 25 mins

the 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/455 grams, trimmed of excess fat and silver skin
  • ¼ pound / 115 grams thinly sliced pancetta

Special Equipment

  • butcher's twine
  • instant-read thermometer

Instructions

  • 01 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/30.5-centimeter pieces of butcher’s twine, three for each tenderloin. Wrap the tenderloin with the slices of pancetta and tie the pancetta crosswise onto the tenderloin 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.
  • 02 Prepare the grill for indirect cooking over medium heat (350° to 450°F/180° to 230°C).
  • 03 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 145°F/63°C, 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. Discard the twine. Cut the tenderloins in thin slices on the bias and serve warm.
Ingredients
Instructions