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1
Ask your butcher or deli clerk to place 15 coiled pancetta slices on each of two sheets of deli paper, arranged in three rows of five slices each.
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2
The five slices should overlap slightly, and the rows should overlap slightly.
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3
The objective is to create two beds of sliced pancetta in which to wrap the tenderloins.
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4
Trim the thin silvery membrane, or silverskin, and any external fat from each tenderloin.
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5
Season generously with salt and pepper on all sides.
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6
Brush mustard all over the tenderloins, then season with thyme.
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7
Place a tenderloin on a bed of pancetta.
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8
With the aid of the deli paper, roll the loin to encase it in pancetta.
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9
Remove the paper.
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10
Repeat with the second tenderloin.
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11
Place the pancetta-wrapped tenderloins on a tray and cover with plastic wrap.
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12
Refrigerate overnight.
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13
Preheat the oven to 350F.
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14
For the tomato fondue: Put the tomatoes, cut side up, on a baking sheet and season with salt and pepper.
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15
Sprinkle with thyme and drizzle with olive oil.
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16
Scatter the garlic cloves around the tomatoes.
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17
Bake until the tomatoes are tender, 30 to 35 minutes.
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18
When the tomatoes are cool enough to handle, discard the skins and seeds.
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19
Chop the tomatoes coarsely.
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20
Squeeze the softened garlic from the skins.
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21
Combine the butter, tomatoes, and garlic in a medium saucepan over medium heat.
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22
Simmer, stirring, until the tomatoes collapse into a near puree, about 5 minutes.
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23
Puree in a blender.
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24
Return to the saucepan and keep warm over low heat.
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25
Raise the oven temperature to 400F.
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26
Heat a large ovenproof skillet over high heat.
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27
Add the 2 tablespoons olive oil.
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28
When the oil is hot, add the tenderloins and sear the pork all over, about 4 minutes total.
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29
Transfer the skillet to the oven and roast until the pork registers 140F on an instant-read thermometer, about 20 minutes.
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30
Transfer the tenderloins to a cutting board and let rest for 5 minutes before carving.
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31
Cut each loin into 8 medallions.
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32
Put 2 medallions on each dinner plate.
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33
Put a dollop of warm tomato fondue on top of the meat or alongside.
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34
Serve immediately.
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35
Enjoy with Cakebread Cellars Anderson Valley Pinot Noir or another medium-bodied red wine.
