Updated: Jun 19, 2020
If you like meat from a pig, this is the recipe for you!
2 Pork Tenderloins (2 lbs each)
1/2 lb Prosciutto
1/2 lb Panchetta
1/2 lb Bacon
2 Tablespoons Olive Oil
2 Tablespoons Rosemary
1 Tablespoon Minced Garlic
2 teaspoons Salt
1 teaspoon Pepper
Directions: There are two ways to wrap up your pork tenderloin.
1. Trim excess fat and silver skin from tenderloin; set aside. Combine olive oil, rosemary, garlic, salt and pepper in a small bowl and mix well.
2. Coat tenderloins with rub: set aside.
3. Lay four or five 8 - ince pieces of butcher's twine, 2 inches apart, horizontally on work surface.
4. Lay 4 - 5 slices of bacon perpendicular on top of twine.
5. Lay 1 - 2 slices of panchetta on the bacon, and some prosciutto on top of that.
6. Place tenderloin on top of prosciutto, at the end of the bacon.
7. Roll meat, keeping bacon on the outside. Bring ends of twine together and tie around the meat. Keep it snug, but don't tie it too tight. Repeat with second tenderloin.
*Other method: Do half the amount of layered meat on the bottom, about 3 slices of bacon, the put the tenderloin in the middle. Make a top layer prosciutto, panchetta, bacon to put on top of the tenderloin. Bring the ends of the baker's twine together and tie meat together. Again, make t snug, but not too tight.
8. Start smoker on low/smoke 165* lid open 4 - 5 minutes to establish fire.
9. Close lie and turn heat to high 450*. Preheat for 10 - 15 minutes.
10. Place tenderloins directly on the grill grate, cook 16 - 28 minutes, turning once until internal temperature reaches 145*.
11. Remove from grill and let rest 5 minutes before removing strings and slicing. Drizzle with extra olive oil and salt and pepper.
I prefer using the rolling method to get the meat together. It stayed together better on the grill and was easier to tie the banker's twine. This is the ultimate pig dinner!
*Sorry some of the pictures are blurry. Too much grease on my fingers ;)