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Rosemary-Sage Pork Tenderloin with Pancetta and Fried Capers

Rosemary-Sage Pork Tenderloin with Pancetta and Fried Capers
Saturated with the flavors of rosemary and sage, these pork tenderloins are a quick interpretation of the popular porchetta found throughout Tuscany and are served at room temperature. Leftover pork can be used in sandwiches or salads.
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8

Ingredients

  • 1 Tbs. olive oil
  • 2 Tbs. chopped fresh rosemary
  • 2 Tbs. chopped fresh sage
  • 1 Tbs. fennel seeds, crushed
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 2 pork tenderloins, trimmed, about 1 1/2 lb. total
  • 4 garlic cloves, quartered lengthwise
  • 4 thin slices pancetta

For the fried capers:

  • 1/4 cup capers, drained and patted dry
  • 1 Tbs. fine cornmeal
  • 1/2 cup olive oil
  • Sea salt, to taste

Directions

In a small bowl, combine the olive oil, rosemary, sage, fennel seeds, kosher salt and pepper and mix well. Using the tip of a sharp paring knife, make 8 crosswise incisions 1/2 inch deep evenly spaced along the length of each tenderloin. Insert a garlic quarter into each incision. Rub the rosemary-sage mixture over the tenderloins. Wrap 2 slices of pancetta around each of the tenderloins in a spiral pattern. Place the tenderloins, side by side, in a baking dish. Cover tightly with plastic wrap and refrigerate for at least 24 hours or up to 2 days.

Remove the pork from the refrigerator and let stand at room temperature for about 1 hour before roasting. Preheat an oven to 375°F.

Transfer the tenderloins to a small roasting pan and pat dry with paper towels. Roast until an instant-read thermometer inserted into the thickest part registers 150°F, about 30 minutes. Let cool to room temperature. Remove the pancetta slices and finely chop them. Set aside. (The pork can be prepared up to this point 1 day in advance. If doing so, cover with plastic wrap and refrigerate along with the chopped pancetta until 30 minutes before serving.)

To fry the capers, in a bowl, toss the capers with the cornmeal until lightly coated. In a nonstick fry pan over high heat, warm the olive oil. When it is hot, drop in the capers and fry until golden, 1 to 2 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel to drain. Lightly sprinkle the capers with sea salt.

To serve, thinly slice the pork and arrange on a serving platter. Scatter the fried capers and pancetta over the pork slices. Serves 8.

Adapted from Williams-Sonoma Outdoor Entertaining, by George Dolese (Free Press, 2006).