Once the grill gets going, take advantage of it—grill the pork and bell pepper you'll use for tomorrow's lunch while you're preparing tonight's menu.Prep both tenderloins before you pack the cooler. Season both with ¼ teaspoon each kosher salt and black pepper, then wrap one with pancetta. Tightly seal each in plastic wrap. Grill both on Friday (the cooking instructions are the same, minus the pork-on-pork wrapping). Serve one for dinner; cool, wrap, and refrigerate the other to use in Saturday’s lunch.
Sweet with a little bit of heat, the Cantaloupe-Red Pepper Salsa is a super accompaniment to the pancetta-wrapped pork. Chop the rest of the melon for Saturday’s dessert.
Cantaloupe-Red Pepper Salsa, and Shaved Zucchini and Parsley Salad