Pancetta Wrapped Tenderloin of PorkFeatured by Lynmar Estate in the Pinot Noir Wine Club.
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.
Recipe by Lynmar Estate Chef David Frakes