Pancetta Wrapped Pork Tenderloin w/ Cantaloupe & Red Pepper Salsa

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You wouldn’t normally think of cantaloupe for a salsa but it was so light and refreshing. This is a great meal for a summer night when you don’t want to turn on the oven because your house already feels like one, which is every night for me these days. It was also a pretty quick dish to prepare for a weeknight meal (20 minutes to prep and 25 minutes on the grill). I got this recipe from the new July issue of Cooking Light, it’s got tons of great summer recipes and I’m sure you’ll see a few more posted here soon.

Pancetta Wrapped Pork Tenderloin w/ Cantaloupe & Red Pepper Salsa

For the Salsa
1 cup finely chopped fresh cantaloupe
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
3 tablespoons chopped fresh mint
1 Tbsp finely chopped seeded jalapeño pepper
1 Tbsp fresh lime juice
1/4 tsp kosher salt

1. Combine all ingredients in a medium bowl, stirring well. Cover and chill while you prep and cook the pork

For the Pork
1 pound pork tenderloin, trimmed
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
2 ounces thinly sliced pancetta
cooking spray or oil for the grill

1. Preheat the grill to medium-high heat.
2. Pat pork tenderloin dry with paper towels.
3. Sprinkle pork evenly with salt and pepper. Wrap pork in pancetta, with slices slightly overlapping.
4. Place pork on grill rack coated with cooking spray; cover. Grill 22-25 minutes or until a thermometer registers 170°F, turning occasionally to brown all sides.
5. Slice and plate the pork and top with salsa before serving.

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