Tiny Kitchen Recipes: Pancetta-wrapped pork tenderloin

Get ready for fall with this easy roasted dish from San Francisco butcher shop the Fatted Calf’s new cookbook, In the Charcuterie.

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  • Photograph: Alex Farnum

    Pancetta-wrapped pork tenderloin from In the Charcuterie

  • In the Charcuterie by Taylor Boetticher and Toponia Miller

Photograph: Alex Farnum

Pancetta-wrapped pork tenderloin from In the Charcuterie


Welcome to Tiny Kitchen Recipes, a feature in which we ask chefs, writers, and food bloggers in New York City and beyond to share a recipe with us. Always wallet-friendly, these creations are feasible whether you live to cook or recently stopped using your oven for shoe storage.  

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Autumn's arrival has us craving cozy cardigans, hot toddies and hearty roasts. Here's a stomach-warming recipe from Taylor Boetticher and Toponia Miller, the husband-and-wife team behind The Fatted Calf, an artisanal butcher shop with locations in San Francisco and Napa. A veritable meat-lover's bible, their new cookbook features over 125 recipes, plus instructions on how to butcher whole animals, grind your own sausage and plenty more. The authors will be in town this fall to talk about their debut release; check out the full list of events, including a dinner at The Spotted Pig (Oct 18) and a butchery demonstration at Brooklyn Kitchen (Oct 20).

Pancetta-wrapped pork tenderloin from In the Charcuterie by Taylor Boetticher and Toponia Miller

Ingredients:

- 1 trimmed pork tenderloin, about 1 lb (450 g)
- fine sea salt and freshly ground pepper
- 1/4 cup (55 g) Dijon mustard
- 2 tbsp white wine
- 3 to 4 tbsp (about 10 g) finely chopped fresh rosemary
- About 2 oz (55 g) thinly sliced pancetta

Preheat the oven to 425°F (220°C).

Season the tenderloin on all sides with salt and pepper. In a small bowl, stir together the mustard and wine. Using a pastry brush or your hands, cover the tenderloin liberally with the mix. Sprinkle the rosemary evenly over the roast.

Lay a 10-inch (25-cm) square sheet of wax paper or parchment paper on a work surface. Neatly cover the paper with the pancetta slices, overlapping them by about 1/2 inch (12 mm). Lay the tenderloin 1 inch (2.5 cm) in from the edge of the sheet closest to you, placing it parallel to the edge. Fold the bottom 1 inch (2.5 cm) over the tenderloin, and then roll the paper around the tenderloin. The pancetta should be tightly wrapped around the tenderloin. Remove the paper.

Outfit a baking sheet or a roasting pan with a rack, and place the roast on the rack. Roast for about 20 minutes, until the pancetta is golden and crisp, and a meat thermometer inserted into the center of the thickest part of the roast registers 140°F (60°C).

Remove from the oven and let rest for 5 to 10 minutes. Slice into rounds 
1 inch (2.5 cm) thick.

Serves 2 or 3

Reprinted with permission from In the Charcuterie by Taylor Boetticher and Toponia Miller, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc.


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