Pancetta-Wrapped Pork Tenderloin

_________________________________________________

                            FOOD FUNNY
_________________________________________________

Thanks to Freddie Johnson for this news flash:

The Ann Arbor News crime column reported that a man walked
into a Burger King in Ypsilanti, Michigan at 5 A.M., flashed a
gun, and demanded cash. The clerk turned him down because
he said he couldn't open the cash register without a food order.
When the man ordered onion rings, the clerk said they weren't
available for breakfast. The man, frustrated, walked away.

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

If you have access to pancetta, the unsmoked bacon of Italy,
by all means use it in this 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 Wed Apr 13 17:45:21 2011