Photo: Christopher Baker

INGREDIENTS:

1. 2 tablespoons minced fresh rosemary
2. 4 teaspoons herbes de Provence
3. 4 teaspoons olive oil
4. 2 pork tenderloins (about 2 pounds)
5. Kosher salt, freshly ground pepper
6. 16 thin slices pancetta (Italian bacon; about 8 ounces) or prosciutto

HOW TO MAKE IT:

1. Stir rosemary, herbes de Provence, and oil in a small bowl. Rub all over pork;
2. season with salt and pepper.
3. Wrap pancetta slices around pork and tie at 2" intervals with kitchen twine to hold together.( Can be made 1 day ahead. Cover and chill.)
4. If using a charcoal grill, build a medium-hot fire; push coals over to 1 side of grill. If using a gas grill, heat all but 1 burner to high.
5. Grill tenderloins over hot part of grill, turning frequently, until a crisp brown crust forms on all sides, 8-10 minutes. Move tenderloins to cooler part of grill to gently cook through; cover and cook until an instant-read thermometer inserted into the middle of each loin registers 145°F, 15-20 minutes longer.
6. Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.