Prep both tenderloins before you pack the cooler. Season both with 1/4 teaspoon each kosher salt and black pepper, then wrap one with pancetta. Tightly seal each in plastic wrap. Grill both on Friday (the cooking instructions are the same, minus the pork-on-pork wrapping). Serve one for dinner; cool, wrap, and refrigerate the other to use in Saturday's lunch.
Hubby accidentally picked up chopped pancetta so had to sub bacon strips. Obviously this was wonderful though probably higher in fat and calories. Served with the Cantaloupe-Red Pepper Salsa as recommended. I'd definitely serve this to guests. Very easy to prepare.
This was superb. The pancetta picked up some slight smokiness from the grill and added great texture and flavor. I did add a little fresh thyme when I seasoned the tenderloin. The cantaloupe salsa was a nice counterpoint to the meat and used jalapeno instead of the habanero chile pepper. Will definitely make again.
Delicious with the Cantaloupe-Red Pepper Salsa. I also made the zucchini and parsley salad; great summertime meal.
Easy and fantastic! Goes really well with the Cantaloupe-Red Pepper Salsa (pictured above - not sure why that recipe isn't linked here, since the magazine suggested pairing them).
This was really good! It took a good bit longer to cook than the recipe said but it was well worth the wait! We will definitely do this one again!
