This recipe is from the August issue of Bon Appetit magazine. It worked so well, I didn't change anything!
Pancetta Wrapped Pork Tenderloins
2 nice size pork tenderloins
4 sprigs fresh rosemary, chopped
2 Tbsp Herbes de Provence
2 Tbsp olive oil
20 slices of Pancetta
Mix the chopped rosemary, herbes de Provence and olive oil in a small bowl.
Rub the tenderloins with the mixture and wrap the pancetta slices around each one. Tie with kitchen twine.
Heat the grill to high. Place the pork on the grill, reduce the heat to medium. Cook evenly all around to get a nice golden crust, about 8 minutes. Reduce the heat to low and finish cooking, covered, for another 10 to 15 minutes.
Serve with your choice of starch (potato, rice...) and a sweet sauce such as the Spicy Peach sauce or a plum chutney.