Pancetta Wrapped Pork Tenderloin
in a Garlic Sauce

Great Flavor

This delicious pancetta wrapped pork tenderloin recipe is packed full of flavor. The pancetta helps keep the tenderloin moist and the garlic sauce give it another dimension of taste. This dish is perfect served on a bed of Parmesan mashed potatoes or a nice grilled polenta.

Pancetta is the somewhat Italian equivalent of bacon. They are both cured pork belly but unlike bacon, pancetta is cured with a variety of herbs and spices. You can purchase the Arrotolata (rolled) style which is usually then cubed and used as a base for soups, stews or a nice carbonara. For this recipe you would use the Tesa style (flat) pancetta.

A nice Dolcetto d'Alba wine would pair perfectly with the flavors of the pork and pancetta. It is a dry red wine that is low in acidity with mild tannins and a nice fruity flavor.


  • 2 pork tenderloins
  • salt
  • fresh ground black pepper
  • 4 oz of Pancetta, sliced thin or 6 strips of bacon
  • 2 Tbs of extra virgin olive oil
  • 1 Tbs of butter
  • 2 bunches long green onions, chopped
  • 6 garlic cloves, chopped
  • 3/4 cup of Marsala
  • 1/2 cup of beef broth
  • 1 cup of heavy whipping cream
  • 1/2 cup of fresh Italian flat leaf parsley, chopped


  • Pre-heat the oven to 425 degrees
  • Using a sharp knife trim the silver fat off the tenderloins.
  • Season the tenderloins with salt and pepper.
  • Wrap the pancetta around the tenderloin until completely covered.
  • Place the pork on a rack covered baking pan.
  • Roast for about 25 minutes, until the pancetta is crisp..
  • In the meantime, prepare your sauce in a medium size frying pan by sauteing the onions and garlic in the olive oil and butter until onions are translucent and slightly browned.
  • Add the Marsala scrapping the bottom of the pan and cook for 2 minutes until liquid is slightly reduced
  • Add the beef and cream and bring to a slight boil, reduce the heat and simmer for 2 minutes.
  • Remove the pork from the pan and let it rest for about 10 minutes.
  • Cut the pork into 1 and 1/2 inch medallions.
  • Plate the pork and pour the sauce over the top
  • Garnish with parsley

Serves 4 people

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