Pancetta-Wrapped Pork Tenderloin – a delicious recipe with pork tenderloin, salt, ground black pepper, white wine, rosemary, tesa. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 425u00b0F (220u00b0C).
2
Season the tenderloin with sea salt and freshly ground pepper. In a small bowl, mix together the mustard and wine. Using a pastry brush or your hands, cover the tenderloin liberally with the mix. Sprinkle rosemary evenly over the roast.
3
Neatly cover a 10x10 inch (25 x 25 cm) square of waxed paper or parchment with the slices of pancetta so that they are overlapping one another by about a half-inch (1.25 cm). Lay the tenderloin one inch from the bottom of the sheet, parallel to the edge. Fold the bottom inch over the tenderloin, and then roll the paper around the tenderloin. The pancetta should be tightly wrapped around the tenderloin. Remove the paper.
4
Place the roast onto a rack fitted over a baking sheet or roasting pan and place in the middle of the oven. Roast for about twenty minutes or more until the pancetta is golden and crisp and a meat thermometer reads 140u00b0degrees when inserted into the thickest part of your roast.
5
Remove from the oven and let rest for five to ten minutes. Slice into one-inch (2.5 cm) rounds.
159
kcal
Calories
7
g
Fat
16
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 trimmed pork tenderloin, sea salt, ground black pepper, 2 tablespoons white wine, and more.
Yes, Pancetta-Wrapped Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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