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Pancetta Pork Tenderloin Recipe

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This recipe for Pancetta Pork Tenderloin, by , is from The Overson-Stelter Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erin Stelter
Added: Tuesday, April 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2lb pork tenderloin
carrots
potatoes
fresh sage
butter
pancetta
4 cloves garlic

Directions:
Directions:
Preheat oven to 375. Slice potatoes into thick strips along with carrots. Place in pan and put pan in oven while preparing the tenderloin. (I usually give the veggies a good 10 minutes before even starting the rest so they are in there for 20 minutes alone). Melt 2tbsp butter in saute pan and sear meat in pan, about 5 minutes on each side. Remove from pan, sprinkle with some of the sage. Next, wrap the tenderloin with pancetta. You might want to tie it up with cooking twine to keep pancetta in place if you feel it isn't sticking. Place in pan on top of veggies. Sprinkle pan with more sage and add a little water for juices. Bake for 35-40 minutes until internal temperature reaches 155 and juices run clear. Remove from oven and let stand for about 5 minutes. Slice and serve.

Personal Notes:
Personal Notes:
I used to make this just crusted in rosemary but I had it wrapped in pancetta at a quaint local Italian joint in one of the older Italian neighborhoods in Chicago and it was delicious! The carrots and potatoes create a great natural roasting rack for the meat.

 

 

 

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