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.
Deborah Mele 2020
- 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: 394 Total Fat: 20g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 138mg Sodium: 320mg Carbohydrates: 2g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 48g