Now that the weekend has finally arrived I’ll have some time to tackle some chores I’ve neglected for a while. One of which might be to sift through all of the food magazines I have stacked on the book shelves and toss a few. It’s rare that I go back to past issues once I move them from the living room to the book shelf in the back of the house. The exception to that would be Cooks Illustrated. I like to keep my back issues as reference. Their in depth analysis of every recipe is quite valuable. Speaking of weekends and food magazines, I found this recipe in the August issue of Bon Appetit (this particular one never found its way to the book shelf). I finally made this dish last Sunday. All I can say is that it’s delicious, easy to prepare, great for a dinner party. If you happen to have leftovers it makes a tasty sandwich.
Herbes de Provence and fresh rosemary are rubbed on the pork tenderloin and pancetta is wrapped and tied over the herbs.
Grilled Pork Tenderloin with Herbs & Pancetta
Adapted from Bon Appetit
Serves 6
Ingredients
1 1/2 tablespoons minced fresh rosemary
4 teaspoons herbes de Provence
4 teaspoons extra virgin olive oil
2 pork tenderloins (about 2 pounds total)
kosher salt and freshly ground pepper
16 thin slices pancetta (about 8 ounces)
Preparation
Mix rosemary, herbes de Provence and oil in a small bowl. Rub the herb mixture over the pork. Season the pork with salt and pepper.
Wrap pancetta slices around the pork and tie at 2 inch intervals with kitchen twine.
Gas Grill Instructions:
Heat all but one burner to high. Grill tenderloins over the hot part of the grill, turning frequently, until a crisp brown crust forms on all sides, 8 – 10 minutes. Turn heat down to medium and move tenderloins to cooler part of the grill to gently cook through. Close grill (if your grill has a built-in thermometer, aim for a temperature of about 350 degrees F.) and cook until an instant-read thermometer inserted into the middle of each tenderloin registers 145 degrees, 15 – 20 minutes longer.
Transfer tenderloins to a cutting board and let rest for 5 minutes. Slice and serve with demi-glace sauce or the plum chutney suggested in Bon Appetit.
***If using a charcoal grill, build a medium hot fire; push coals over to 1 side of the grill and continue with the gas grilling instructions above.