Tenderloin with Pancetta Kale Pesto

New Year’s is a great excuse to dig out the barbeque and get a little decadent with some fried cured pork spooned over a thick slice of tenderloin.  Begin by frying up a few chopped up ¼” inch slices of pancetta or bacon until lightly crisped, cool down and mince them in the Cuisinart along with a few cloves of garlic and a half teaspoon of kosher salt. Devein and blanch a quarter bunch of kale and thoroughly squeeze the water out before adding to the Cuisinart with the pancetta mixture.  While running drizzle in some extra virgin olive oil until it starts to form a slightly runny paste, then salt and pepper to taste.  For the tenderloin get your barbeque as hot as possible, lightly coat your meat with kosher salt and black pepper and throw it on the grill for a few minutes until seared.  Flip, give it a couple of minutes, then turn off all of the burners except for the one furthest from the meat so it roasts at approximately 350 degrees for 20 to 25 minutes.  Set a timer, use a meat thermometer or cut it open, whatever it takes, you don’t want to end the year by overcooking your tenderloin.  Slice and serve with the room temperature pancetta kale mixture over the top.  See you in 2014…have a happy one!