Pancetta-Wrapped Pork Tenderloin

Serves 2-3

Note: This Fatted Calf Charcuterie cookbook includes a recipe for making your own pancetta.

1 trimmed pork tenderloin, about 1 pound

Fine sea salt and freshly ground pepper

1/4 cup Dijon mustard

2 tablespoons white wine

3 to 4 tablespoons finely chopped fresh rosemary

2 ounces thinly sliced pancetta

1. Preheat oven to 425 degrees. Season tenderloin on all sides with salt and pepper.

2. In a small bowl, mix the mustard and wine. Using a pastry brush or your hands, cover the tenderloin liberally with the mixture. Sprinkle rosemary evenly over tenderloin.

3. Lay a 10-inch square of parchment or wax paper on your work surface. Neatly cover the paper with pancetta, overlapping slices by about 1/2-inch. Lay the tenderloin 1 inch in from the edge closest to you, parallel to the edge. Fold the bottom inch over tenderloin, then roll the paper around the tenderloin. The pancetta should be tightly wrapped around the roast. Remove the paper.

4. Place the tenderloin on a rack in a roasting pan. Roast about 20 minutes, or until the pancetta is golden and crisp and a meat thermometer registers 140 degrees. Let rest 5 to 10 minutes, then slice into rounds 1-inch thick.

-- Taylor Boetticher and Toponia Miller, "In the Charcuterie," (Ten Speed Press, $40, 344 pages)


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