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{This post is sponsored by Smithfield! I’ve used their Marinated Fresh Pork Loin Filet in this holiday roast.}
Guys, Christmas is exactly one week from today…what?!?!
How did we get here? How is it already practically Christmas and how is 2016 almost over? I am honestly just in shock. I have no idea where the year went, but I am excited to be ending it on a high note. My cookbook is just about finished…well, technically I won’t be done until January, but the majority of it will be done. YES! I am also really excited to be spending the holidays with my family. I would not have it any other way. As I’ve mentioned, we have a crowd…plus friends of brothers…all of whom love to eat.
On Friday I was shooting recipes for the cookbook, I think I had about six recipes planned, so I was basically in GO mode all day. But I sent one of the recipes out to everyone who was snowboarding in the backyard (cause ahh if you didn’t know, I have a snowboard park in my backyard…aka Red’s Backyard) and it was devoured in about five minutes flat. The good thing about writing a cookbook and having a large family of brothers with tons of hungry friends is that food gets eaten around here!
Anyway, I’m always in need of quick and easy meals, and I feel like most of you are probably in the same boat, especially right about now. Whether you have family in from out-of-town, or it’s just you and your immediate family, everyone needs an easy dish to prepare. Enter this pancetta wrapped pork tenderloin. I used Smithfield’s Garlic Marinated Pork Loin and then simply wrapped it in pancetta for extra flavor. The pancetta adds a lot, and it keeps the pork from drying out as it roasts in the oven. Plus, who doesn’t love crispy pancetta. It’s basically Italian bacon, and it’s so delicious.
This would be the perfect thing to serve your family tonight, or really anytime this week. You could even serve it as a nice Christmas Eve or Christmas Day Dinner! I like to serve my pork with some kind of fruity sauce, like cranberries or pineapple, and then always include a starchy side, like potatoes, and maybe some roasted veggies and/or a salad. Yum!
Hope you guys are having a great weekend! See ya tomorrow for some cheesy things! I have the whole week planned and it includes, pasta, appetizers, sweets and of course cocktails.
Cannot wait!
Pancetta Wrapped Pork Tenderloin.
Servings: 6 servings
Calories Per Serving: 258 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 (4 pound) Smithfield Roasted Garlic & Herb Marinated Fresh Pork
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- kosher salt and pepper
- 7 ounces thinly sliced pancetta
- 2 large carrots chopped
- 1 large onion quartered
- fresh thyme and rosemary
Instructions
- Preheat oven to 450 degrees F.
- Heat a large skillet over high heat. Rub the pork all over with 1 tablespoon olive oil, then sprinkle with thyme, rosemary, salt, and pepper. Add the pork to the hot skillet and sear all over until browned, about three to five minutes per side. Remove the pork from a skillet and place on a roasting rack set inside a roasting pan.
- Layer on the pancetta, overlapping the layers until the pancetta covers all but the bottom of the pork. Lightly brush the top of the pancetta with olive oil.
- In a small bowl, toss together the remaining tablespoon of olive oil, the carrots and onion. Season with salt and pepper. Transfer the veggies to the roasting pan with the pork.
- Transfer the roasting pan to the oven and roast for 25-30 minutes or until pancetta is crispy and the pork is cooked through. Let the pork sit 5 minutes before slicing.
But first Sunday Dinner!
We usually have pork on New Year’s day and this sounds like a nice way to start the year.
Perfect! I hope you love this dish, Karen! Thank you & Happy New Year!
Made this at Christmas and the Challah french toast/crock pot. Happy I stumbled upon your blog… great recipes! The Pork turned out great (purchased from local farm-evidently there are grades of humanely sourced pork) – thank you
I am happy you stumbled upon my blog as well! Really glad this recipe was awesome for you too, Donna!! Thanks!
This looks absolutely gorgeous! Never thought I’d say that about pork tenderloin, but it’s true! I’ll definitely be adding this to my menu sometime this holiday season. I’m loving the addition of pancetta!
Yes please, you can never go wrong with pancetta!
Agreed!!
Delicious recipe! I love pancetta + pork tenderloin = Super Yummy Dish
Thanks Carlos!!
i ahhhhhhhdore this recipe. pancetta anything & i’m hooked, but this truly looks so elegant that the idea of making it for a casual weeknight dinner makes me SO excited. will be trying it out so, so soon.
yay! Thanks so much! I hope you love it!
Yum! Can’t wait to try this
Hope you love it! Thanks Sara!
Aiiiieeee yum yum yum, and I’m so hungry right now!!!
https://bloglairdutemps.blogspot.pt/
Hope you got to make it Ruth!!
Ohh ! I have pork in the freezer and prosecution in the fridge…. this will do 😀 I’ll try this recipe for my lunches this week !!
Prosciutto* how on earth did this autocorrect t prosecution….. lol
That’s funny. But it coulda been worse.
Haha! I assumed!! Auto correct is the worst some times!
Hope you love it!! Thanks!
Your beautiful photos of this dish show the loin and her veggie friends lounging on a rack in what looks like a parchment-lined half sheet pan. I use that technique myself for moderate roasting. Your text calls for a roasting pan with no mention of a rack, however, and as someone else mentioned, it is good to get it all clear before plunging into this luscious sounding project! Thanks for your gorgeous-looking and -tasting recipes.
Hey Maggie! So sorry for the confusion. I do like to use a rack. Recipe has been adjusted. Hope you love this! Happy Holidays! ?
SO happy you like it Maggie!! Thanks so much!!
Ouuuh yummy. Everything is better wrapped in some fatty pancetta for sure.
Thanks for sharing!
Yes!! I love pancetta! Thanks!!
I wish someone in my family made amazing meals like this.
I saw Red churning channels yesterday–how did he do?
Oooh, I would love this! A perfect Sunday dinner recipe indeed! Loved the snowboard park! 🙂
Thanks so much Julia!!
After picking up a ten pound pork loin to do some city chicken I am still going to have about six pounds of pork loin left over. If I don’t double up the city chicken, this could be a good idea for something to do with the rest.
Yes! it would be such A good idea!!
Good morning. The pancetta is a great idea and the result looks delicious. Your photos are always appetizing. One question. The ingredient list calls for pork cut into bite-size pieces, but the photo looks like a whole tenderloin or roast that’s been sliced after roasting. Am I missing something here? May have to do this recipe today. Just need to get plowed out first so I can get to the store. I only follow one blog. Yours.
It has to be the whole loin or it could not be wrapped. I bet that was a mishap about cutting it up.
Yes, it is the whole loin. Thank you!
Hi Mike!! Thank you so much! Sorry about that.. I fixed the recipe!! If you have any other questions just let me know!
OH! And so happy you are loving my blog, thats the best!!
Hey Mike! So sorry for the confusion. You use the whole loin and do not cut it. Recipe is fixed. Hope you love this and thank you SO MUCH for the kind words. I am flattered! Happy Holidays! ?