Pork tenderloin with maple, apple, bacon and pancetta

In a skillet, brown the pancetta in a drizzle of oil for 2-3 minutes, then add the diced apples for another 2-3 minutes.

Remove from heat and stir in maple syrup, almonds, thyme, oregano, spices, salt and pepper. Allow the stuffing to cool before incorporating on the tenderloin.

Braid the bacon by placing 7 slices vertically and interlace another 7 slices horizontally to create a grid pattern.

Butterfly the tenderloin (slice in half the entire length of the tenderloin without cutting all the way through), add the pancetta filling over the entire flat surface and roll up the tenderloin. Wrap the bacon slices around the tenderloin.

Preheat BBQ to 325 °F and cook indirectly until internal temperature reaches 63 °C (145 °F). Drizzle with maple syrup 2-3 times during cooking.

Remove from BBQ and let rest for 10 minutes. Slice and serve.