Steps

• Step 1

  Trim excess fat and silver skin from tenderloin; set aside. Combine olive oil, rosemary, garlic, salt and pepper in a small bowl and mix well.

  Ingredients

  • 2 Pound pork tenderloin

  • 2 Tablespoon olive oil

  • 2 Tablespoon rosemary, minced

  • 1 Tablespoon garlic, minced

  • 1 Teaspoon Salt

  • 1 Teaspoon Pepper

• Step 2

  Coat tenderloins with rub; set aside.

• Step 3

  Lay four or five 8-inch pieces of butcher's twine, two incehs apart, horizontally on work surface.

• Step 4

  Lay a few slices of bacon or pancetta perpendicular on top of twine.

  Ingredients

  • As Needed Butcher's Twine

• Step 5

  Lay one slice of prosciutto ham on top of bacon/pancetta.

  Ingredients

  • 1/2 Tablespoon prosciutto

  • 1/2 Pound bacon

• Step 6

  Place the tenderloin on top of the prosciutto.

• Step 7

  Lay one to two more slices of prosciutto ham and then bacon or pancetta on top of pork; bring ends of twine up and over the pork. Tie snug, but not too tight as to squeeze the tenderloin.

• Step 8

  Repeat with the second tenderloin.

• Step 9

  Start the Traeger grill on High. Allow the grill to preheat for 10-15 minutes. Place the tenderloins directly on the grill grate and roast with the lid closed for 16-18 minutes, turning once until internal temperature reads 145 degrees F when inserted into the thickest part of the loin.

• Step 10

  Remove from the grill and allow to rest for at least 5 minutes before removing the strings and slicing. Drizzle with extra olive oil and salt and pepper.