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© Meredith Corporation. All rights reserved. Used with permission.
At least 1 hour before smoke cooking, soak wood chips in enough water to cover. Drain before using.
In a large skillet cook pancetta, onion and garlic over medium heat until pancetta is crisp and onion is tender; drain fat. Drain on paper towels. Transfer to a small bowl.
Cut apples crosswise into 1/2-inch slices; brush with olive oil. For a charcoal or gas grill, place apple slices on a grill rack directly over medium heat. Cover and grill for 5 to 6 minutes or until apples are tender, turning once. Chop apples; set aside.
Section the oranges, over a small bowl to catch the juice. Chop the sections. Add half of the oranges and 1/2 teaspoon rosemary to the pancetta mixture. In another small bowl combine remaining orange sections, remaining 1/2 teaspoon rosemary, apple, lemon juice and brown sugar. Cover and chill until ready to serve.
Split tenderloin lengthwise, cutting from one long side almost to, but not through the other side. Make another lengthwise cut down each side of the meat where it is the thickest. Spread meat open to lay flat. Add pancetta-orange filling, spreading onto cut sides of the tenderloin. Fold tenderloin back together. Tie with 100%-cotton kitchen string at 1-inch intervals. Sprinkle with salt and pepper.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Sprinkle the drained wood chips over the coals. Place pork on the grill rack over drip pan. Cover and grill 30 to 35 minutes or until an instant-read thermometer inserted into the center reads 150°F. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Smoke as above, except add the drained wood chips according to manufacturer's directions.) Cover pork and let stand 10 minutes before removing kitchen string and slicing. Serve with the relish.