Beef, Lamb & Veal

GREAT BOOK OF GRILLING

SERVINGS

4

PREP:

45 MIN.

MARINATE:

8 HR.

(OVERNIGHT)

GRILL:

60 MIN.

Introduction

About this Cookbook

This book is dedicated to everyone who loves to cook outdoors. Whether you favor using a traditional gas or charcoal grill, the modern digital electric smoker, or the oil-less Big Easy®, you’ll enjoy discovering the delicious recipes and techniques in this book. Take your grill game to the next level!

Ingredients

  • 2 pork tenderloins, about 1 pound each
  • ¼ pound pancetta (Italian-style bacon), thinly sliced
  • Cotton string

RUB

  • 1 tablespoon garlic, minced
  • 2 teaspoons fresh rosemary, minced
  • 2 teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper

Step by Step Instructions

Grilled Pesto Tenderloin Recipe

Step 1

Preheat grill to medium. Grill tenderloins over indirect heat about 25 to 30 minutes, turning once halfway through grilling time. Pork is done when internal temperature reaches 155°F and center is barely pink. Move tenderloins over to direct medium heat for last 3 minutes to crisp pancetta. Allow meat to rest for 10 minutes; then snip strings with scissors, and remove them. Cut tenderloins in thin slices on bias, and serve warm.

Step 2

In a small bowl, combine rub ingredients. Trim any excess fat and skin from tenderloins, and spread them evenly with rub, pressing spices into the meat. Cut six 12-inch pieces of cotton string, three for each tenderloin. Wrap tenderloins with slices of pancetta, and secure pancetta with string. Allow to rest at room temperature for 20 to 30 minutes before grilling.

Famous Chefs Grilling Quotes

“Food, for me, has always been an adventure.”

Anthony Bourdain

More Recipes

Slow- Grilled Lamb Roast

Grilled Sage Veal Chops