PANCETTA WRAPPED PORK TENDERLOIN
This is an elegant main course protein that can be on the table in less than an hour.
Provided by Deborah Mele
Categories Meat - Pork
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- In a small bowl, mix together the garlic, rosemary, fennel, salt, pepper, and olive oil.
- Rub the oil and herb mix over the tenderloin to coat evenly.
- Wrap the pancetta slices around the tenderloin, tucking the ends underneath.
- Roast the tenderloin uncovered in the oven until an instant read thermometer reds 145 degrees F. when inserted into the thickest part of the tenderloin, about 20 to 25 minutes.
- Cover the tenderloin with foil and rest for 10 minutes.
- Slice and serve!
Nutrition Facts : Calories 394 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 138 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 48 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 320 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
PANCETTA WRAPPED PORK TENDERLOIN.
This would be the perfect thing to serve your family tonight, or really anytime this week. You could even serve it as a nice Christmas Eve or Christmas Day Dinner!
Provided by Tieghan Gerard
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Heat a large skillet over high heat. Rub the pork all over with 1 tablespoon olive oil, then sprinkle with thyme, rosemary, salt, and pepper. Add the pork to the hot skillet and sear all over until browned, about three to five minutes per side. Remove the pork from a skillet and place on a roasting rack set inside a roasting pan.
- Layer on the pancetta, overlapping the layers until the pancetta covers all but the bottom of the pork. Lightly brush the top of the pancetta with olive oil.
- In a small bowl, toss together the remaining tablespoon of olive oil, the carrots and onion. Season with salt and pepper. Transfer the veggies to the roasting pan with the pork.
- Transfer the roasting pan to the oven and roast for 25-30 minutes or until pancetta is crispy and the pork is cooked through. Let the pork sit 5 minutes before slicing.
Nutrition Facts : Calories 641 kcal, Carbohydrate 5 g, Protein 73 g, Fat 34 g, SaturatedFat 9 g, Cholesterol 212 mg, Sodium 431 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PANCETTA-WRAPPED PORK ROAST
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
- Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.
- Preheat the oven to 400 degrees F.
- Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
- Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.
PANCETTA WRAPPED PORK TENDERLOIN
Categories Pork Roast Low Carb Quick & Easy
Number Of Ingredients 7
Steps:
- Stir together oil, garlic, sage, pepper and sa
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- Combine the garlic, rosemary, lemon zest, salt, and pepper in a small bowl and rub this mixture into the tenderloins on all sides.
- Wrap them with the pancetta, secure as needed with toothpicks or string, and allow them to rest at room temperature for 30 minutes.
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