Pancetta-Wrapped Pork Tenderloin with Mustard and Sage
Level up your pork tenderloin with COLUMBUS® Pancetta and take all the credit. Dijon mustard, fresh sage and Pancetta unite to change the flavor of pork tenderloin in the best way, with easy preparation and straightforward cooking on a grill.
Ingredients
- 1/4 cups
Dijon mustard
- 1 tablespoon
chopped fresh sage
-
Salt and pepper, to taste
- 1
(3-ounce) package sliced COLUMBUS® Pancetta
- 1
pork tenderloin, about 1 pound, trimmed
Directions
Heat grill to medium-high indirect heat.
In small bowl, combine mustard, sage, salt and pepper.
On work surface, place 1 (8 x 12-inch) piece of parchment or waxed paper. Lay pancetta slices on paper to cover. Place pork on end nearest to you. Brush pork with mustard mixture. Using paper, roll up pork in pancetta, adjusting to fit.
Transfer to oiled grill using indirect heat. Cover grill. Cook 18 to 20 minutes or until pork registers 145° on an instant-read thermometer.
Transfer to cutting board. Let rest 10 minutes before slicing.