Pork tenderloins are the new boneless, skinless chicken breasts. They cook quickly and are endlessly adaptable. You often see pork tenderloin brined, but this easier method involves wrapping the pork in herbed mustard and pancetta to keep it moist and flavorful. For a more complex taste, use a mix of herbs, such as rosemary, thyme and flat-leaf parsley, along with the sage.
Mustard-Sage Pork Tenderloin Wrapped in Pancetta
1/4 lb. (125 g) thinly sliced pancetta
1/2 cup (4 oz./125 g) Dijon mustard
2 Tbs. chopped fresh sage
2 pork tenderloins, about 1 lb. (500 g) each, silver skin removed
1 tsp. fine sea salt
1/4 tsp. freshly ground pepper
Prepare a medium-hot fire in a grill for cooking over indirect heat. Cut two 12-inch (30-cm) squares of waxed paper or parchment paper.
Place 1 paper square on a work surface. Lay half of the pancetta slices on the paper, overlapping them by about 1 inch (2.5 cm) to create a square large enough to accommodate the length of a tenderloin. Spread half of the mustard evenly over the pancetta and then scatter half of the sage evenly over the mustard. Season the tenderloins all over with the salt and pepper. Lay 1 tenderloin on the pancetta square about 1 inch (2.5 cm) in from the edge nearest you, placing it parallel to the edge. Fold the uncovered edge over the tenderloin and, using the paper as an aid, tightly roll up the tenderloin in the pancetta. Repeat with the second paper square and the remaining tenderloin and other ingredients. Let the meat rest in the paper for 15 to 20 minutes while the grill finishes heating.
Brush the grill grate and coat with oil. Remove the paper from each tenderloin, put the tenderloins on the grate over indirect heat and cover the grill. Cook until the pancetta is crisp and an instant-read thermometer inserted into the pork registers 145°F (63°C), 20 to 25 minutes. If the pancetta is not crisp, use a spatula and tongs to move the tenderloins directly over the fire for the last 3 to 4 minutes of cooking, leaving the grill uncovered and turning the tenderloins frequently. Transfer to a cutting board and let rest for 10 minutes. Cut into slices 1/2 inch (1.25 cm) thick. Serves 4 to 6.
For this recipe and other secrets on how to make fabulous food
on the grill, check out our essential guide to cooking over fire,
Grill School, by Andrew Schloss and David Joachim.