Pork tenderloin wrapped in a prosciutto, pancetta and sage blanket

Instructions

1. Lay down a large sheet of plastic wrap onto your cutting board. Overlap the edges of 6 slices of prosciutto and 6 slices of pancetta to make a blanket in the middle of the plastic wrap. It should be as wide as the length of one tenderloin and the length should be 4 times the thickness of the meat.
2. Place 4 sage leaves on the blanket. Place a tenderloin onto the blanket and using the plastic wrap to help, wrap the prosciutto and pancetta blanket snuggly around the tenderloin. Tightly secure the plastic wrap around the meat.
3. Repeat with the second tenderloin and place both in the fridge for 20 minutes or until ready to cook.
4. Place all of the glaze/injection ingredients into a pot. Remove half of this mixture and place in a bowl to use as an injection. (It should remain cold and uncooked to be used to inject the pork before grilling.) Keep the remaining sauce in the pot and place over medium high heat. Bring to a boil. Reduce heat to a simmer and cook for 15 minutes until the sauce thickens and becomes syrup-like.
5. Preheat the grill for indirect cooking with high heat on one side and no heat on the other.
6. Using an injection needle, pull up some of the orange juice mixture into the needle. Remove plastic wrap from tenderloins. Place tenderloins on a tray. Insert the needle into the middle of one pork tenderloin at the front, then middle, then end, and gently inject a little bit of the juice into the meat each time. You will see the meat bulk up a bit. Repeat with the second tenderloin.
7. Cook the pork tenderloin on the cool side of the grill with the lid down for about 7- 10 min until the prosciutto and pancetta start to firm and crisp up.
8. Move the tenderloins to the hot side of the grill and glaze with the syrupy glaze. Cook for another 3-4 minutes or until you have good crispy char marks on the pork and the meat is 63°C (145°F).
9. Carve into slices and serve with any remaining glaze drizzled overtop.