Pancetta is cured pork belly. Often called Italian bacon, it is not much like bacon in either appearance or flavor. Pancetta is cured with salt, pepper, and other spices or herbs, but unlike bacon, it is not smoked. Bacon is from either the sides or the belly of the pig and is usually cut into slices; pancetta comes only from the belly and is generally sold rolled up into a sausage shape. Pancetta has a unique flavor that largely comes from its fatty parts, so don’t trim it of fat. If you can’t find it, you can substitute bacon, but the flavor will be completely different.

Prep: 10 minutes
Grill: 8 minutes.

– Long-handled tongs.

Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on middle setting
Direct heat, light ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set about 4 inches above the fire.

3 cloves garlic, minced
1½ teaspoons minced fresh rosemary
1 ounce pancetta, finely chopped (about ¼ cup)
¼ teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper
2 pork tenderloins, a little more than 1 pound each
1 tablespoon olive oil
Oil for coating grill grate.

1. Heat the grill as directed.
2. Mix the garlic, rosemary, pancetta, salt, and pepper in a bowl.
3. Make a slit down the length of each tenderloin so that they open up like books. Rub all over with the pancetta mixture and coat with the olive il. Set aside for 5 minutes.
4. Brush the grill grate and coat it with oil. Put the tenderloins on the grill, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the meat registers about 155°F, about 8 minutes, turning halfway through. If your grill has a temperature gauge, it should stay at around 400°F.
5. Let rest for 8 to 10 minutes; slice and serve.


This entry was posted on Monday, February 20th, 2012 at 7:24 am and is filed under Mastering Roasts, Ribs and Other Slow Food BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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