A few weeks ago I wanted to make a special dinner for Matt’s belated birthday. Knowing that he wouldn’t mind grilling, I went straight to the latest edition of Cooking Light. The July edition has a great meal plan for camping and one meal imparticular stood out. It was pancetta-wrapped pork tenderloin with cantaloupe-red pepper salsa. Sounds pretty tasty right? Well it totally was!
My first step was the salsa. I wanted to make it ahead of time so the flavors could meld together. About one hour before we started grilling I was dicing up the cantaloupe and red pepper. Once the salsa was done it was time to prep the tenderloin. Our only recommendation was to sear the pancetta on the pork for a minute on each side before fully cooking the tenderloin. The meal was amazing. The pork stayed so tender and the pancetta crunched up nicely for a great mix of textures. The salsa was a fun twist on the normal pico de gallo and I loved the fresh fruit. Plus it looks so pretty.
If you’re looking for an easy summer grilling recipe, look no further. Here’s what you’ll need to make this delicious dish adapted from the July 2014 issue of Cooking Light Magazine. For the meat:
- 1 lb pork tenderloin trimmed
- 6-8 thin slices of pancetta
Steps – Preheat grill to medium-high heat. Make sure pork is dry by patting it with paper towels. season pork tenderloin lightly with salt and generously with pepper (or to your taste). Then wrap the pancetta tightly, overlapping slightly.
Sear all sides for about a minute first and then for about 18 minutes total turning occasionally. Let the pork rest for 10 minutes before slicing. For the salsa:
- 1 cup chopped cantaloupe
- ½ cup chopped red pepper
- ¼ cup chopped red onion (we just used white onion b/c I forgot to pick up a red one)
- 3 tablespoons chopped fresh mint
- 1 tablespoon chopped seeded jalapeno pepper OR ¼ teaspoon red pepper flakes (I might have forgotten the jalapeno too….)
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt
Steps – chop all fruits and vegetables accordingly and mix in a medium bowl. Be sure to mix well and the cover and chill for at least one hour before serving.