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Pork tenderloin wrapped in a prosciutto, pancetta and sage blanket

This pork tenderloin is wrapped in a salty and herby blanket. 



  • 2 pork tenderloins
  • 12 slices pancetta
  • 12 prosciutto slices
  • 8 sage leaves
  • 1 1/2 cups orange juice
  • 1/3 cup sugar
  • 1/4 cup honey
  • 1 teaspoon cinnamon
  • 1/2 tablespoon apple cider vinegar


  1. Lay down a large sheet of plastic wrap onto your cutting board. Overlap the edges of six slices of prosciutto and six slices of pancetta to make a blanket in the middle of the plastic wrap. It should be as wide as the length of one tenderloin and the length four times the thickness of the meat
  2. Place four sage leaves on the blanket.
  3. Place the tenderloin onto the blanket and using the plastic wrap to help, wrap the prosciutto and pancetta blanket snuggly around the tenderloin. Tightly secure the plastic wrap around the meat.
  4. Repeat with the second tenderloin and place both in the fridge for 20 minutes or until ready to cook. 
  5. Place orange juice, sugar, honey, cinnamon, and apple cider vinegar into a pot.  
  6. Remove half of this mixture and place it in a bowl to use as an injection. It should remain cold and uncooked to be used to inject the pork before grilling.  
  7. Keep the remaining sauce in the pot and place over medium-high heat. Bring to a boil.  Reduce heat to a simmer and cook for 15 minutes until the sauce thickens and becomes syrup-like.
  8. Preheat the grill for indirect cooking with high heat on one side and no heat on the other.
  9. Using an injection needle, pull up some of the orange juice mixture into the needle.  Unwrap the tenderloins and place them on a tray. Insert the needle into the middle of the pork tenderloin at the front, then the middle, then the end - and gently inject a little bit of the juice into the meat. You will see the meat bulk up a bit. 
  10. Repeat with the second tenderloin. 
  11. Cook the pork tenderloin on the cool side of the grill with the lid down for about seven to 10 minutes until the prosciutto and pancetta start to firm and crisp up.
  12. Move the tenderloins to the hot side of the grill and glaze with the syrupy glaze. Cook for another three to four minutes or until you have good crispy char marks on the pork and the meat is 145° F. 
  13. Carve into coins and serve with any remaining glaze drizzled overtop. Enjoy! 

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