Not ready to put the cover on the BBQ just yet?
Try our barbecued pancetta-wrapped pork tenderloin recipe. Serve with piperade and be whisked off to the south of France in an instant.
Prep time 30 minutes (plus marinating)
Cook 20 minutes (plus resting)
- 2 pork tenderloins, about 450g each, cut into 2.5cm cubes
- 1 tablespoon olive oil, plus extra for drizzling
- 2 teaspoons chopped thyme, plus extra leaves to serve
- 1 garlic clove, ﬁnely chopped
- 8–10 long narrow slices ﬂat pancetta
- 2½ tablespoons olive oil
- 1 small onion, thinly sliced
- 2 garlic cloves, ﬁnely chopped
- 4 roma (plum) tomatoes, coarsely chopped
- 3 capsicums, deseeded and thinly sliced: a mix of red, yellow and green works well
- 1 tablespoon red wine vinegar
- ½ teaspoon Espelette pepper (see note) or hot paprika
NOTES: Espelette pepper is a type of dried chilli from the Basque region of France. It has a mild heat and full fruity ﬂavour. It is available from selected spice specialty shops and delicatessens.
If using bamboo skewers, soak them in water for 20 minutes before using, to prevent them burning.
1. Combine the pork, olive oil, thyme and garlic in a bowl, season with salt and pepper and mix well to combine. Set aside to marinate for 30 minutes.
2. Meanwhile, to make the piperade, heat the olive oil in a large saucepan over high heat, add the onion and sauté for 4–5 minutes until tender and translucent, adding the garlic in the last minute of cooking. Add the tomato and capsicum and sauté, stirring frequently, for 8–10 minutes until tender, adding a splash of water if necessary. Add the vinegar and Espelette pepper and season with salt and pepper. Set aside until ready to serve.
3. Thread a slice of pancetta onto a skewer, about 1.5 cm from the end. Thread a piece of pork on next, then fold the pancetta over the top and thread the skewer through. Repeat threading and folding, so the pancetta interlaces with the pork. Repeat with remaining pancetta and pork.
4. Preheat a barbecue or chargrill pan to medium–high. Drizzle the skewers with a little extra olive oil and season with salt and pepper. Grill, turning occasionally, for 4–5 minutes until browned and cooked to medium. Rest for 5 minutes, then serve with the piperade.