Prep Time: 20 minutes

Cook Time: 6 hours

Serves: 6-8 people

 

INGREDIENTS:

3 lb. pork tenderloins

1/2 lb. thinly sliced prosciutto ham

1/2 lb. sliced bacon or pancetta

Butcher’s twine

Apple wood chips

 

RUB:

2 T. extra virgin olive oil

1 T. minced fresh rosemary or 1/2 tsp. dried

1 T. minced fresh garlic

1 tsp. onion powder

1 tsp. ground black pepper

 

What to do:

Trim excess fat and silver skin from tenderloin; set aside. In a small bowl combine olive oil, rosemary, garlic, onion powder, and pepper and mix well then coat tenderloin.

It’s time to cut your twine. You will need the twine long enough to wrap around the tenderloin and tie, also it needs to be tied two inches apart. These measures will depend on how long and thick your tenderloin is.

Layer about 1/4 lb. of the pancetta (or bacon) on top of the twine, than 1/4 lb. of the prosciutto ham on top of the pancetta. Place the tenderloin on top of the prosciutto.

Lay the other 1/4 lb. of prosciutto and pancetta on top of the tenderloin. Bring the ends of the twine up and over the pork. Tie each piece of twine snugly, but not too tight as to squeeze the tenderloin. When pieces of twine are tied, you should have a tenderloin that is evenly enrobed in layers of prosciutto and pancetta.

We use an electric smoker so follow your manufactures instructions on smoking your tenderloin. Start smoking at 150 degrees for two hours, then raise the temperature to 160 degrees for another two hours, finally raise to 170 degrees and cook until the internal temperature reads 145-150, (you might want to raise it higher for a faster cooking time) take out and let rest for 10 minutes.