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Pancetta Wrapped Pork Tenderloin

Modified from In the Charcuterie, by Taylor Boetticher & Toponia Miller

Perfectly paired with our 2017 hope & grace Pinot Noir, Santa Lucia Highlands, Doctor's Vineyard

If you have not purchased the wine to accompany the recipe, click HERE.



1 trimmed pork tenderloin, about 1 lb. (450 g)
Fine sea salt and freshly ground pepper, to taste
1/4 cup (55 g) Dijon mustard
2 Tbs. white wine
3 to 4 Tbs. (about 10 g) finely chopped fresh rosemary
About 2 oz. (55 g) thinly sliced pancetta



Preheat an oven to 425°F (220°C).

Season the pork tenderloin on all sides with salt and pepper. In a small bowl, stir together the mustard and wine. Using a pastry brush or your hands, cover the tenderloin liberally with the mix. Sprinkle the rosemary evenly over the meat.

Lay a 10-inch (25-cm) square sheet of waxed paper or parchment paper on a work surface. Neatly cover the paper with the pancetta slices, overlapping them by about 1/2 inch (12 mm). Lay the tenderloin 1 inch (2.5 cm) in from the edge of the sheet closest to you, placing it parallel to the edge. Fold the bottom 1 inch (2.5 cm) over the tenderloin and then roll the paper around the tenderloin. The pancetta should be tightly wrapped around the meat. Remove the paper.

Set a roasting rack on a baking sheet or in a roasting pan and place the tenderloin on the rack. Roast until the pancetta is golden and crisp and an instant-read thermometer inserted into the center of the thickest part of the meat registers 140°F (60°C), about 20 minutes.

Remove the tenderloin from the oven and let rest for 5 to 10 minutes. Slice into rounds 1 inch (2.5 cm) thick. Serves 2 or 3.


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