Pancetta Wrapped Pork Tenderloin

I know many of us have difficulties with pork, but these tenderloins are so moist and tender that I believe anyone can eat them. I can say, without a doubt, that this is the most flavorful and tender pork tenderloin I've ever made. The combination of rosemary and garlic along with the pancetta is simply out of this world. 

If you have access to pancetta, the unsmoked bacon of Italy, by all means use it in this traditional recipe. Otherwise, any good bacon will do fine.

Pancetta Wrapped Pork Tenderloin with Roasted Vegetables

Nutritional Data per serving:
Calories 321
Total Fat 13.2g
Saturated Fat 4.4g
Trans Fat 0.1g
Cholesterol 131mg
Sodium 523mg
Total Carbohydrates 0.8g
Protein 46.7g


2 - 3 cloves garlic, finely chopped
2 tsp finely chopped fresh rosemary
2 tsp finely chopped lemon zest
Salt and freshly ground pepper to taste
2 pork tenderloins, about 1 lb each
4 oz thinly sliced pancetta or bacon

Combine the garlic, rosemary, lemon zest, salt, and pepper in a small bowl and rub this mixture into the pork loins.
Wrap with the pancetta and secure with toothpicks or string.
Allow to rest at room temperature for 30 minutes.
Grill over indirect heat until the internal temperature is 140F,  turning the tenderloins once during cooking.
Allow to rest for 10 minutes before slicing.

Serves 4 to 6