Pancetta-Wrapped Pork Tenderloin

A delicious pork tenderloin wrapped in savory pancetta, seasoned with aromatic herbs and baked to perfection.

Ingredients

1	trimmed pork tenderloin
	sea salt
	ground black pepper
2	tablespoons white wine
	chopped rosemary
2	ounces thinly sliced pancetta or pancetta tesa

Instructions

• 1. Preheat the oven to 425°F (220°C).
  2. Prepare the pork tenderloin by seasoning it generously with sea salt and freshly ground pepper. In a small bowl, combine the mustard and white wine to create a flavorful mix. Using a pastry brush or your hands, coat the tenderloin thoroughly with the mixture. Sprinkle chopped rosemary evenly over the seasoned roast.
  3. On a 10x10 inch (25 x 25 cm) square of waxed paper or parchment, arrange the slices of pancetta in an overlapping fashion, creating a single layer. Place the seasoned tenderloin one inch from the bottom edge of the sheet, parallel to the edge. Carefully fold the bottom inch of the paper over the tenderloin, then roll the paper around the meat, ensuring the pancetta tightly wraps around the tenderloin. Remove the paper.
  4. Transfer the wrapped tenderloin onto a rack set over a baking sheet or roasting pan. Position it in the middle of the preheated oven and roast for approximately twenty minutes or until the pancetta turns golden and crispy, and a meat thermometer inserted into the thickest part of the roast reads 140°F (60°C).
  5. Once cooked, remove the pork tenderloin from the oven and allow it to rest for five to ten minutes. Slice the tenderloin into one-inch (2.5 cm) rounds before serving.

Jul 18, 2024