1
Preheat your oven to 425F and line a baking or roasting pan with foil. Place a rack inside the pan and lightly grease with cooking spray.
2
In a small bowl, mix together the garlic, rosemary, thyme, parsley, olive oil, salt and pepper and set aside.
3
Lay out four slices of the thinly sliced pancetta onto a cutting board or another work surface so that they overlap slightly and are about the length of one of your pork tenderloins. Layout another four slices below so that they slightly overlap with the first row giving you a little 2x4 mat of pancetta. Evenly spread half of the herb and garlic mixture over the pancetta and place one of the pork tenderloin along the bottom. Roll the pork tenderloin up in the pancetta and place on the greased rack-lined pan.
4
Repeat the above steps with the second pork tenderloin and place alongside the first leaving at least a 2” gap between the two.
5
All of this can be prepared up to a day in advance so feel free to plan ahead if you’re stretched for time!
6
Pop the pork tenderloin into the preheated oven and roast for approximately 30 minutes or until the internal temperature reaches 145F.
7
Let the pork tenderloin rest for a few minutes before slicing into 1” pieces. Enjoy with some nice and creamy polenta, a salad, or your family’s favourite side!