Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 4

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.

Tiffany Vickers Davis and Phillip Rhodes
Recipe by Cooking Light July 2014

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Recipe Summary

hands-on:
5 mins
total:
25 mins
Yield:
Serves 4 (serving size: 3 1/2 ounces cooked)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the grill to medium-high heat.

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  • Pat pork tenderloin dry with paper towels.

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

  • 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.

Nutrition Facts

137 calories; fat 3.6g; saturated fat 1.2g; mono fat 0.9g; poly fat 0.4g; protein 24g; carbohydrates 0g; fiber 0g; cholesterol 76mg; iron 1mg; sodium 238mg; calcium 6mg.
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