Pancetta-Wrapped Pork Tenderoin

Ingredients:
1-2 cloves of garlic, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon lemon zest
salt and freshly ground pepper, to taste
1 lb. of pork tenderloin
2 ounces of thinly sliced pancetta or bacon
dash of worcestershire sauce

olive oil

Preparing the pork:
Combine the garlic, rosemary, lemon zest, worcestershire sauce and a teaspoons of olive oil, salt, and pepper in a small bowl. Rub mixture onto the pork tenderloin.

Wrap the tenderloin with pancetta, secure with toothpicks or string. Allow to rest at room temperature for 30 minutes.

Heat 3 tablespoons of olive oil in a skillet. Brown tenderloin on all sides, add a splash (1/4 cup) of red wine or water and lower flame to low, cover and cook gently until internal temperature reaches 140 degrees F.

Remove pork to plate, cover with aluminum foil and let rest 10 minutes before slicing.

Serves 4 to 6.

To grill tenderloin:
Place pork over indirect heat until the internal temperature is 140 degrees F, turning the tenderloins once during cooking. Allow to rest for 10 minutes before slicing.