Pancetta Baked Pork Fillet
Elevate your dinner table with the irresistible flavors of Pancetta Baked Pork Fillet! This show-stopping recipe combines succulent pork tenderloin wrapped in crispy, savory pancetta with an aromatic infusion of fresh rosemary and garlic. Perfectly seared and oven-baked to juicy perfection, the dish is finished with a luscious white wine and chicken stock pan sauce, adding a gourmet touch to every bite. Ready in just 40 minutes, this elegant yet approachable recipe is ideal for impressing guests or treating yourself to a restaurant-quality meal at home. Pair with roasted vegetables or creamy mashed potatoes for a complete, satisfying dish that’s bursting with flavor.
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Recipe Information
Ingredients
- 500 grams pork fillet (tenderloin)
- 10 slices pancetta slices
- 2 sprigs fresh rosemary
- 2 cloves garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 100 milliliters white wine
- 100 milliliters chicken stock
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 200°C (400°F).
Pat the pork fillet dry with paper towels to ensure a good sear. Season the fillet with salt and black pepper on all sides.
Lay the pancetta slices lengthwise on a clean surface, slightly overlapping one another, to create a blanket large enough to wrap the pork fillet.
Lay the rosemary sprigs on top of the pancetta. Place the pork fillet on top of the rosemary at one end of the pancetta blanket.
Wrap the pork fillet tightly in the pancetta slices, tucking the ends underneath to secure them. You can also use kitchen twine if needed.
Heat the olive oil in an ovenproof skillet over medium-high heat. Once hot, add the wrapped pork fillet, seam-side down, and sear for 2-3 minutes on each side until the pancetta is golden and crispy.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the internal temperature of the pork reaches 63°C (145°F).
While the pork is baking, finely mince the garlic cloves.
Once the pork is cooked, remove it from the skillet and transfer it to a cutting board. Tent with aluminum foil and let it rest for 5-7 minutes.
While the pork rests, prepare the pan sauce. Place the skillet over low-medium heat. Add the butter and garlic, and sauté for 1-2 minutes until fragrant.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.
Add the chicken stock and simmer the sauce for another 3-4 minutes until slightly thickened.
Slice the pork fillet into medallions and serve with the pan sauce drizzled over the top. Garnish with additional rosemary if desired.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 1.6 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
