CarterQ
Moderator
Wanted a little pork tenderloin so I decided to see what it would be like wrapped in pancetta.
Started with the pork and hit it with some Desert Gold
Wrapped with pancetta and tied
Needed some veggies for a side
Sliced up zucchini and squash and threw in some baby portabellas. Made a marinade with olive oil, lemon juice, garlic, basil, oregano, parsley and salt and pepper and let it sit for a few hours
Pork onto the MAK running oak @275
While the pork is getting some smoke skewer up the veggies
When the pork hit about 130, crank the MAK up to 400 and moved over to the flame zone to finish off
Pulled the pork of at 145 and let rest
While the pork is resting grilled up the veggies
Ready to go, served it all up with some Yukon gold mashed potatoes
This came out fantastic, the Desert gold and the pancetta went beautifully with the pork and it had nice hint of oak smoke. Veggies were great and complimented the pork perfectly, all in all this is definitely a keeper.
Started with the pork and hit it with some Desert Gold
Wrapped with pancetta and tied
Needed some veggies for a side
Sliced up zucchini and squash and threw in some baby portabellas. Made a marinade with olive oil, lemon juice, garlic, basil, oregano, parsley and salt and pepper and let it sit for a few hours
Pork onto the MAK running oak @275
While the pork is getting some smoke skewer up the veggies
When the pork hit about 130, crank the MAK up to 400 and moved over to the flame zone to finish off
Pulled the pork of at 145 and let rest
While the pork is resting grilled up the veggies
Ready to go, served it all up with some Yukon gold mashed potatoes
This came out fantastic, the Desert gold and the pancetta went beautifully with the pork and it had nice hint of oak smoke. Veggies were great and complimented the pork perfectly, all in all this is definitely a keeper.
