Pancetta-Wrapped Pork Tenderloin

 Recipe
Prep both tenderloins before you pack the cooler. Season both with 1/4 teaspoon each kosher salt and black pepper, then wrap one with pancetta. Tightly seal each in plastic wrap. Grill both on Friday (the cooking instructions are the same, minus the pork-on-pork wrapping). Serve one for dinner; cool, wrap, and refrigerate the other to use in Saturday's lunch.

 

Yield:

Serves 4 (serving size: 3 1/2 ounces cooked)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 5 Minutes
Total: 25 Minutes

Nutritional Information

Calories 137
Fat 3.6 g
Satfat 1.2 g
Monofat 0.9 g
Polyfat 0.4 g
Protein 24 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 76 mg
Iron 1 mg
Sodium 238 mg
Calcium 6 mg

Ingredients

1 pound pork tenderloin, trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces thinly sliced pancetta (about 6 slices)
Cooking spray

Preparation

1. Preheat the grill to medium-high heat.

2. Pat pork tenderloin dry with paper towels.

3. Sprinkle pork evenly with salt and pepper. Wrap pork in pancetta, with slices slightly overlapping.

4. Place pork on grill rack coated with cooking spray; cover. Grill 18 minutes or until a thermometer registers 145°, turning occasionally to brown all sides. Let pork stand 10 minutes before slicing.

Tiffany Vickers Davis and Phillip Rhodes,

Cooking Light

July 2014
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