Serves 4
50 min
Pancetta Wrapped Pork Tenderloin with Spring Vegetables
Recipe GLPR057585888de6f4
A restaurant-quality Italian-inspired dish featuring a succulent pork tenderloin wrapped in crispy pancetta and roasted until golden. Served alongside a medley of seasonal spring vegetables including tender fava beans, asparagus, morel mushrooms, and fennel, finished with fresh herbs and butter.
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Ingredients
3 pounds boneless pork loin
½ pound pancetta, very thinly sliced
1 pound fava beans, shelled and peeled
1 bunch asparagus, sliced on the bias
½ pound morel mushrooms, larger ones cut in half, small ones left whole
1 bulb fennel bulb, thinly sliced
1 bunch fresh chives, thinly sliced
2 tablespoons fresh mint, chopped
½ cup pea shoots
4 tablespoons unsalted butter
kosher salt
freshly ground black pepper
1 lemon
Directions
Preheat your oven to 400°F. Pat the pork loin dry with paper towels and season generously all over with kosher salt and freshly ground black pepper.
Arrange the pancetta slices on a clean work surface, overlapping them slightly to form a rectangle large enough to wrap around the pork loin. Place the seasoned pork loin on top of the pancetta and wrap it tightly, securing the ends with toothpicks if necessary.
Heat an oven-safe skillet over medium-high heat. Once hot, carefully place the pancetta-wrapped pork loin in the skillet and sear for 3-4 minutes on each side until the pancetta is golden brown.
Transfer the skillet to the preheated oven and roast for 18-22 minutes, or until the pork reaches an internal temperature of 145°F at the thickest part. Remove from the oven and let rest for 5 minutes before slicing.
While the pork roasts, bring a pot of salted water to a boil. Add the fava beans and cook for 3-4 minutes until just tender. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the morel mushrooms and sliced fennel, cooking for 4-5 minutes, stirring occasionally, until they begin to soften. Season with salt and pepper to taste.
Add the bias-cut asparagus to the same skillet with the mushrooms and fennel. Cook for another 3-4 minutes until the asparagus is tender-crisp. Stir in the cooked fava beans.
Remove from heat and stir in the remaining 2 tablespoons of butter along with the fresh chives and chopped mint. Taste and adjust seasoning with salt and pepper. Fold in the pea shoots gently.
Slice the rested pork loin and divide among four serving plates. Arrange the spring vegetable medley alongside the pork. Finish with a squeeze of fresh lemon juice and serve immediately.
