| Ingredients | Image |
2 pork tenderloins 8 oz pancetta, or bacon 2 tbsp minced fresh rosemary 4 tsp herbes de Provence 4 tsp olive oil kosher salt, ground pepper Plum Chutney |
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Stir rosemary, herbes de Provence, and oil in a small bowl. Rub all over pork; season with salt and pepper. Wrap pancetta slices around pork and tie at 2" intervals with kitchen twine to hold together. DO AHEAD: Can be made 1 day ahead. Cover and chill.
If using a charcoal grill, build a medium-hot fire; push coals over to 1 side of grill. If using a gas grill, heat all but 1 burner to high. Grill tenderloins over hot part of grill, turning frequently, until a crisp brown crust forms on all sides, 8-10 minutes. Move tenderloins to cooler part of grill to gently cook through; cover and cook until an instant-read thermometer inserted into the middle of each loin registers 145°F, 15-20 minutes longer. If you don’t have a grill cook the pork under a broiler until the pancetta is crispy, then shift to baking the pork at 325 degrees until thermometer read 145°F. Worked just fine)
Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.