holiday prosciutto-wrapped pork tenderloin
2 Pound pork tenderloin
2 Tablespoon olive oil
2 Tablespoon rosemary, minced
1 Tablespoon garlic, minced
1 Teaspoon salt
1 Teaspoon pepper
As Needed Butcher's Twine
1/2 Tablespoon Prosciutto Ham
1/2 Pound bacon
Trim excess fat and silver skin from tenderloin; set aside. Combine olive oil, rosemary, garlic, salt and pepper in a small bowl and mix well.
Coat tenderloins with rub; set aside.
Lay four or five 8-inch pieces of butcher's twine, two incehs apart, horizontally on work surface.
Lay a few slices of bacon or pancetta perpendicular on top of twine.
Lay one slice of prosciutto ham on top of bacon/pancetta.
Place the tenderloin on top of the prosciutto.
Lay one to two more slices of prosciutto ham and then bacon or pancetta on top of pork; bring ends of twine up and over the pork. Tie snug, but not too tight as to squeeze the tenderloin.
Repeat with the second tenderloin.
Start the Z Grill grill on High. Allow the grill to preheat for 10-15 minutes. Place the tenderloins directly on the grill grate and roast with the lid closed for 16-18 minutes, turning once until internal temperature reads 145 degrees F when inserted into the thickest part of the loin.
Remove from the grill and allow to rest for at least 5 minutes before removing the strings and slicing. Drizzle with extra olive oil and salt and pepper.