Pork tenderloin is a relatively cheap cut and is easily cooked.
In this recipe, we shall wrap the pork in pancetta, lemon and rosemary before baking in the over.
Pork Tenderloin
Course: Main
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesEquipment
Chopping board
Knife
Baking Sheet
Lemon Zester
Cook Mode
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Ingredients
1 1 Pork Tenderloin
10 10 slices Pancetta
1 1 Lemon. Use unwaxed lemons – if they are waxed then scrub the lemon under running water to remove the wax coating
2 2 Garlic Cloves
1 1 Large Branch Rosemary
Directions
- Zest the lemon – this means taking the yellow skin off the lemon in thin strips or grating the skin depending on the tool available. Avoid including the white pith.
- Strip the leaves from the rosemary
If you only have dried rosemary then use 1 tablespoon per tenderloin - Lay out the pancetta on a board so that the slices overlap
Sprinkle the lemon zest over the pancetta - Sprinkle the chopped rosemary leaves over the pancetta
Add salt and pepper - Put the tenderloin in the centre of the pancetta and roll up in the pancettaLoading gallery media...
- Put the rolled tenderloin onto a baking sheet and bake for 30 minutes at 180°C
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