Pancetta Wrapped Pork Tenderloin
Modified from In the Charcuterie, by Taylor Boetticher & Toponia Miller
Perfectly paired with our hope & grace Pinot Noir, Santa Lucia Highlands
Ingredients
- 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
Directions
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.