Instructions

• In a small bowl combine the rub ingredients. Season the tenderloins evenly with the rub, pressing the spices into the meat. Cut six 12-inch lengths of butcher’s twine, three for each tenderloin. Wrap the tenderloin with the pancetta slices, and then tie the tenderloins with butcher's twine to secure the pancetta (the tenderloins do not need to be completely covered with pancetta). Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.
• Prepare the grill for indirect cooking over medium heat (350° to 400°F).
• Brush the cooking grates clean. Grill the tenderloins over indirect medium heat, with the lid closed, until the meat is barely pink in the center and the internal temperature reaches 145°F, 25 to 30 minutes, turning once. if you want to crisp the pancetta, move the tenderloins over direct heat for the last 3 minutes. Remove from the grill and let rest for 3 to 5 minutes. Remove the twine. Cut the tenderloins on the bias into thin slices and serve warm.