Pork tenderloin is an excellent option for busy mid-week meals, unexpected guests for dinner, or just a weekend family meal. Tenderloin cooks quickly in less than an hour, and when wrapped in pancetta, it stays very moist and tender. I serve my tenderloin with roasted potatoes and usually a side dish of sautéed greens.
If you keep a couple of tenderloins in the freezer, you can quickly pull together a fantastic meal very quickly. Although I enjoy serving this pork dish sliced as is, you could also serve it with sautéed apples or a fruit chutney of choice. Best of all, because they are already trimmed, what you get and cook is pretty much all lean protein that can be sliced and served.
- 1 1/2 Pound Pork Tenderloin
- 2 Cloves Garlic, Minced
- 1 Tablespoon Fresh Chopped Rosemary
- 1 Teaspoon Chopped Fennel Seeds
- Salt & Pepper
- 2 Tablespoons Olive Oil
- 5 to 6 Thin Slices of Pancetta or Bacon
- 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 Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 394Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 138mgSodium: 320mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 48g