Friday, October 12, 2012

Pancetta Wrapped Pork Tenderloins

Pork is a very versatile meat and usually easy to prepare. It does have the reputation of being dry, really dry!! If that was true many years ago, times have changed, and so have our way of cooking the beast. It is now all right to leave a little pink in the center of the pork when cooking it. You will not get sick! Please don't cook it to death. It can be so tasty and tender!!
This recipe is from the August issue of Bon Appetit magazine. It worked so well, I didn't change anything!

Pancetta Wrapped Pork Tenderloins

Serves 6

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.

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