Saturday, June 11, 2011
June 8 - grilled pork tenderloin wrapped in sage & pancetta and green salad with strawberries & feta
June 9 - tandoori chicken tacos
June 10 - Rogers Center for the Sox/Jays game
I had actually prepped this meal to have on Tuesday night but when I realized I wouldn't be able to watch my Red Sox destroy the Yankees at home I made the boy take me out to our fave sports bar in the Beach The Fill Station. They have pretty solid food, a ton of tv's AND they were willing to put my game on when we walked in.
The good thing about it is that I had already prepped the tenderloin so it was waiting in the fridge for a simple supper on Wednesday. Though I have to say even if it wasn't already prepped it would have been a really easy dinner to pull off. The tenderloin was ridiculously juicy and the pancetta and sage added awesome flavor.
Grilled Pork Tenderloin Wrapped in Sage & Pancetta
1 tenderloin of pork
1/2 tsp garlic power
1/2 tsp crack black pepper
4-5 sage leaves
8-10 round of pancetta
Rub the tenderloin all over with garlic powder and black pepper. Lay the sage leaves along one side of the tenderloin. Top with half of the pancetta, being sure to overlap the pieces. lay out the rest of the pancetta with the rounds slightly overlapping and carefully place the tenderloin with the sage and pancetta on top.
Heat 2 of your 3 grill burners over medium low heat and lightly oil the grates. Place the tenderloin over the burner that is off, close the lid and let cook for 7-10 minutes. CArefully flip and cook for another 7-10 minutes or until an instant-read thermometer shows 145F. Remove from grill, cover in foil and let rest for 5 minutes before cutting and serving.