Pork Tenderloin Wrapped in Pancetta

Ingredients

• 700 g pork tenderloin (center cut)
• Salt
• black pepper
• 160 g pancetta slices (air-dried pork belly, or bacon as substitute)
• 2 Garlic cloves
• 4 sprigs fresh rosemary
• 4 tbsp olive oil
• 400 ml veal stock
• 2 tbsp lemon juice
• kitchen twine
• 4 Spring Onions
• 1 Organic lemon

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Remove any skin from the pork tenderloin and pat dry. Season all around with a light sprinkle of salt and generous freshly ground black pepper. Lay the pancetta slices overlapping on a flat surface to form a rectangle large enough to wrap the meat. Peel and finely chop the garlic, then scatter over the pancetta. Wash and shake off the rosemary sprigs, strip the needles, roughly chop and also scatter over the pancetta. Place the pork in the center, wrap with pancetta and tie into a roll with kitchen twine. In an oven‑proof pan heat oil over medium heat and sear all sides of the roll for 6–8 minutes. Deglaze with one third of the veal stock. Transfer the pan to the hot oven (center rack) and cook the pork for about 40 minutes, turning twice and gradually adding the remaining stock. Meanwhile trim the spring onions lengthwise into halves. Wash the lemon and cut into wedges. Add both after 20 minutes.

3. 3.

   Remove the roasting tin from the oven, lift out the pork and let it rest covered for 5 minutes. Bring the pan juices to a boil with lemon juice and season with pepper. Carefully remove the kitchen twine. Slice the pork and pancetta roll into thick slices. Plate on preheated dishes with the pan jus.