Now that we’re in autumn, pancetta-wrapped pork tenderloin falls into the category of comfort food that can be enjoyed with friends and family. The technique of pancetta wrapping can be applied to other meat dishes as well whenever a little extra salt is desired, making the dish more wine-friendly.
While highlighting local meat producers Niman Ranch along with the plentiful assortment of herbs still growing in our gardens, this dish was recently served with our 2012 Quail Hill Vineyard Old Vines Pinot Noir to create a truly complete Lynmar offering.
Pancetta Wrapped Tenderloin of Pork
½ lb. Pancetta (sliced into 16-20 very thin slices; ask your butcher to prepare)
2 lb. Pork Tenderloin (about 2 medium pieces trimmed of outside sinew)
2 Large sprigs of Rosemary (stripped from stem)
2 Large bay leaves
6 Garlic cloves (crushed)
Olive oil for sautéing
Salt & pepper to taste
- Place trimmed pork into a small bowl and cover with rosemary, bay leaves, garlic and a small drizzle of olive oil to lubricate. Let marinate for 4-6 hours to overnight.
- Remove pork from marinade ingredients then wrap about 2-3 slices of pancetta around each piece of pork making sure to cover end to end. Reserve.
- Preheat oven to 400. In a very hot skillet lined with olive oil, carefully place 2 tenderloins of pork. Brown for about 2 minutes on each side, cooking 4 sides total to complete.
- Carefully remove pork from pan and place onto a rack-lined pan, or into an oven-proof dish. Place in oven for about 5-7 minutes to cook through. Remove from oven and let rest for about another 5 minutes.
- Slice each tenderloin on a sharp diagonal into about 10-12 pieces. Place about five to six pieces in the center of each plate possibly overlapping on a mound of mashed potatoes. Garnish with sautéed seasonal vegetables or a light salad if desired.