This was superb. The pancetta picked up some slight smokiness from the grill and added great texture and flavor. I did add a little fresh thyme when I seasoned the tenderloin. The cantaloupe salsa was a nice counterpoint to the meat and used jalapeno instead of the habanero chile pepper. Will definitely make again.
Pancetta-Wrapped Pork Tenderloin
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.
This recipe goes with Figgy Pork Tenderloin Sandwiches
More From Cooking Light
Total: 25 Minutes
- Calories: 137
- Fat: 3.6g
- Saturated fat: 1.2g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.4g
- Protein: 24g
- Carbohydrate: 0.0g
- Fiber: 0.0g
- Cholesterol: 76mg
- Iron: 1mg
- Sodium: 238mg
- Calcium: 6mg
- 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
- Cantaloupe-Red Pepper Salsa
- 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.
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