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.
Ingredients:
- 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
Preparation:
- 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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