Trim any excess fat and silver skin from the tenderloins and spread the rub evenly all over, pressing the spices into the meat. Cut six 12-inch pieces of cotton string, three for each tenderloin. Wrap the tenderloin with the slices of pancetta and secure the pancetta with the string. (The tenderloins do not need to be completely covered.) Allow to stand at room temperature for 20 to 30 minutes before grilling.
Grill over direct medium heat (170°C to 230°C) until the meat is barely pink in the center and the internal temperature reaches 65ºC, 15 to 20 minutes, keeping the barbecue lid closed as much as possible.
Grill over medium heat (170°C to 230°C) until the meat is barely pink in the center and the internal temperature reaches 65ºC, 15 to 20 minutes, keeping the barbecue lid closed as much as possible.
If you want to crisp the pancetta, move the tenderloins over direct medium heat for the last 3 minutes. Allow the tenderloins to rest for 3 to 5 minutes. Snip the strings with scissors and remove them. Cut the tenderloins in thin slices on the bias and serve.
If you want to crisp the pancetta, move the tenderloins over medium heat for the last 3 minutes. Allow the tenderloins to rest for 3 to 5 minutes. Snip the strings with scissors and remove them. Cut the tenderloins in thin slices on the bias and serve.
