Pork Tenderloin With Mango And Pancetta

1. 1

   Slice the loin lengthwise almost to the ends (so that it will stay together once stuffed).

2. 2

   Mix the ripe mango and garlic together, squishing with a fork to make a pulp. Coat the loin with half of the the pulp mixture and let sit in the refrigerator for at least an hour.

3. 3

   Insert the pickled mango slices and the rosemary sprig into the slit in the loin. Pour in most of the remaining pulp mixture, reserving a small amount (1/4 cup). Wrap the loin in the pancetta.

4. 4

   Tie up the loin with the string, so that the mango slices won't fall out and the pancetta won't fall off (less of a problem in the oven than on a rotisserie). On a rotisserie, cook on indirect medium heat (about 375 in an oven) over a drip pan until a meat thermometer inserted into the thickest part of the meat registers 160F. Remove from heat and let rest for 15 minutes.

5. 5

   Use the white wine to deglaze the drip pan. Add the remaining pulp mixture and reduce until saucy.

6. 6

   Slice the loin and serve with the sauce.

* Per serving · 4 servings · Values may vary.