Tenderloins Wrapped in Pancetta

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

Fuel Type:
  • People

    Serves 4 to 6

  • Prep Time

    20 mins

  • Grilling Time

    20 to 25 mins


the Ingredients

20151023095410 Row Pork 4


  • 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 1 pound, trimmed of excess fat and silver skin
  • Completed step ¼ pound thinly sliced pancetta

Special Equipment

  • butcher's twine
  • instant-read thermometer

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  • 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 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 (350° to 450°F).
  • 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 145°F, 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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