Note: The pork can be marinated two days ahead and wrapped in the pancetta the night before or morning of. The tenderloins will hold if properly covered in the fridge, but be sure to bring them out of the fridge about 20 or 30 minutes before roasting them.
- For the marinade, combine the cider, Dijon, maple syrup, oil, salt, and pepper in a large bowl or a large heavy-duty re-sealable plastic bag and mash it around to bring it all together. Using the back of a large knife, whack the thyme and rosemary a few times to bruise it up a bit. This will help the herbs release more of their flavour in the marinade. Smash and roughly chop the garlic and add it, along with the herbs, tenderloins, and onions, to the marinade. Make sure the pork is completely submerged and cover or seal it all up to sit in the fridge for at least two hours, or up to 24 hours, to allow the flavours to marry.
- When you’re ready to cook, remove the pork from the marinade, dry it off with some paper towel, and allow it to sit at room temperature for 20 to 30 minutes.
- Preheat your oven to 425 F, line a baking sheet or roasting pan with a wire rack, and get to work on your pancetta wrap.
- For the roast, in a small bowl, mix together the garlic, rosemary, thyme, salt, pepper, and oil. Set aside.
- Arrange 12 pancetta slices on a work surface so that they overlap slightly and form a rectangle. Evenly scatter one-third of the herb and garlic mixture over the pancetta and place one pork tenderloin along the center. Wrap the two sides around the pork tenderloin, flip it over, and place on the rack-lined pan. Repeat this step with the other two tenderloins, making sure to leave some space between each on the pain.
- Roast the pork tenderloins for 30 to 35 minutes, or until the internal temperature reaches 145 F.
- Allow the pork to rest for ten minutes under a loose piece of aluminum foil before slicing it into 2.5 centimeter pieces for serving.