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Kiaulienos nugarinė įsukta į „pancetta“

Pork tenderloin rolled in pancetta

Number of servings: 6. Preparation time: cooking 10 min., baking 30-40 min.

Pork tenderloin wrapped in pancetta - a recipe for a simple, festive-looking steak. We love dishes that you can forget about for an hour or more and still end up with stunning results.


  • 0,5 kg fresh pork tenderloin
  • 3 tbsp olive oil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • salt and pepper
  • 200 gr of thinly sliced Pancetta (Italian cooked and smoked bacon)
  • 2 large chopped carrots
  • 1 large onion

For serving:

  • fresh thyme and rosemary


Preheat the grill to 230 degrees.

In the meantime, prepare the pork loin. Rub it with a tablespoon of olive oil, sprinkle with thyme, rosemary, salt and pepper. Place the marinated pork on the preheated grill and sear well on all sides, so that the meat is covered with a film, sealing in all the juices and keeping the juiciness intact, for about 3-5 minutes on each side. Do not use a fork to handle or lift the steak.

When the pork tenderloin has been roasted in this way, turn it into thinly sliced pancetta. Brush the surface lightly with olive oil.

Mix the remaining olive oil with the chopped carrots and onions. Place the vegetables and the pork tenderloin in a roasting dish.

Roast for about 25-30 minutes, until the 'Pancetta' is crisp and the inside of the pork loin reaches a temperature of 68-70 degrees.

Allow the roasted meat to rest for 10-15 minutes before carving and serving at the table.


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