My husband and I have been married 7 years. Somehow, in all this time, I have yet to cook a meal for my in-laws. Now, I dearly love my in-laws. They are without doubt a charming, warm and wonderful couple and I feel quite lucky to be included in their lovely family. So when my husband announced they would be coming to dinner on my day off, Monday, I was quite eager to make as tasty a dinner as I could muster that wasn’t hell to pull off.
So I chose to roast a pork tenderloin, something I also had yet to do. To accompany this lean cut of meat I added an aromatic mixture of fresh herbs and an outer layer of rich pancetta. This helped to keep the roast extremely moist, as pork is very easy to dry out, and added a ton of flavor. My little house smelled bacony-good all evening!
Click below for recipe:
Herb Roasted Pork Tenderloin
2 lb Pork Loin 1 tbsp Fresh Rosemary 1 tbsp Fresh Thyme 2 Cloves Garlic 1 tbsp Olive Oil 5 thin slices of Pancetta Kitchen Twine 1 cup Chicken Stock 1 cup dry White Wine
1. Salt and pepper both halves of the loin.
2. Blend Rosemary, Thyme, Olive Oil, and Garlic in a food processor til garlic is minced.
3. Rub 1/2 of the herby mixture onto both halves of the loin.
4. Put loins back together and layer the Pancetta slices, overlapping across top.
5. Rub the rest of the herby mixture onto the top of the pancetta slices.
6. Tie up pork loin with kitchen twine.
7. You can refridgerate this for an hour up to 24 hours.
8. Place in roasting pan along with chicken stock and wine.
9. Bake at 450 for about an hour or until thermometer reads about 140. Let rest 10 minutes before cutting twine off and slicing.