Pancetta-Wrapped Pork Tenderloin

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            FOOD FUNNY
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Thanks to Jackie in Stuttgart, Germany for demonstrating that true
food funnies know no national boundaries:

My children are always asking me "what's for dinner?" and I usually
tell them exactly what's for dinner, but last night when they asked
"Mom, what's for dinner?" I said "chicken lips" and never gave it another
thought - until my daughter scarfed down the first serving of my turkey
loaf and asked "Mom, can I have some more chicken lips - these were
great!" Who knew they would take me so seriously?

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            TODAY'S RECIPE
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If you have access to pancetta, the unsmoked bacon of Italy, by all
means use it in the traditional recipe. Otherwise, any good bacon
will do fine.

Pancetta-Wrapped Pork Tenderloin

2 - 3 cloves garlic, finely chopped
2 tsp (10 ml) finely chopped fresh rosemary
2 tsp (10 ml) finely chopped lemon zest
Salt and freshly ground pepper to taste
2 pork tenderloins, about 1 lb (450 g) each
4 oz (100 g) thinly sliced pancetta or bacon

Combine the garlic, rosemary, lemon zest, salt, and pepper in a small
bowl and rub this mixture into the pork loins. Wrap with the pancetta
and secure with toothpicks or string. Allow to rest at room
temperature for 30 minutes. Grill over indirect heat until the
internal temperature is 140F (60C), turning the tenderloins once
during cooking. Allow to rest for 10 minutes before slicing. Serves
4 to 6.
Received on Fri Sep 9 14:32:23 2005