cloves garlic, finely chopped
teaspoons finely chopped fresh rosemary
teaspoons finely chopped lemon zest
Salt and freshly ground pepper to taste
ounces thinly sliced pancetta or bacon
Combine the garlic, rosemary, lemon zest, salt, and pepper in a small bowl and rub this mixture into the pork loins. Wrap with the pancetta and secure with toothpicks or string. Allow to rest at room temperature for 30 minutes. Grill over indirect heat until the internal temperature is 140°F, turning the tenderloins once during cooking. Allow to rest for 10 minutes before slicing.