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Pork tenderloin with rosemary

Dinner, Pork, Recipes

Grilled Pork Tenderloin with Herbs and Pancetta

February 9, 2013

Pork Tenderloin with Demi GlaceNow 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.

Pancetta & HerbsHerbes de Provence and fresh rosemary are rubbed on the pork tenderloin and pancetta is wrapped and tied over the herbs.

Pancetta Wrapped Tenderloin

Grilled Pork Tenderloin

Sliced Pork Tenderloin

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.

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