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.