Thursday, July 17, 2014

Pancetta- Wrapped Pork Tenderloin with Cantaloupe- Red Pepper Salsa



Yummy and easy to make on the grill!

Serves 4 ( 3-1/2 oz. pork and 1/3 c. salsa = 4 points +)


  • 1 lb. pork tenderloin
  • salt and pepper
  • 2 oz. thinly sliced pancetta ( Italian bacon)


Preheat grill to medium-high heat. Pat pork dry with paper towels and sprinkle with salt and pepper. 
Wrap pork in pancetta, with slices slightly overlapping,

Place pork on grill coated with cooking spray; grill 18 minutes or until thermometer reads 145 degrees, turning occasionally to brown on all sides. Let pork stand 10 minutes before slicing.

Salsa:

  • 1 c. finely chopped cantaloupe
  • 1/2 c. finely chopped red bell pepper
  • 1/4 c. finely chopped red onion
  • 3 T. chopped, fresh mint
  • 1 T. chopped jalapeno pepper
  • 1 T. lime juice
  • salt to taste


Combine all ingredients in a medium bowl. Cover and chill 1 hour.

from "Cooking Light"

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