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{This post is sponsored by Smithfield! I’ve used their Marinated Fresh Pork Loin Filet in this holiday roast.}
Guys, Christmas is exactly one week from today…what?!?!
How did we get here? How is it already practically Christmas and how is 2016 almost over? I am honestly just in shock. I have no idea where the year went, but I am excited to be ending it on a high note. My cookbook is just about finished…well, technically I won’t be done until January, but the majority of it will be done. YES! I am also really excited to be spending the holidays with my family. I would not have it any other way. As I’ve mentioned, we have a crowd…plus friends of brothers…all of whom love to eat.
On Friday I was shooting recipes for the cookbook, I think I had about six recipes planned, so I was basically in GO mode all day. But I sent one of the recipes out to everyone who was snowboarding in the backyard (cause ahh if you didn’t know, I have a snowboard park in my backyard…aka Red’s Backyard) and it was devoured in about five minutes flat. The good thing about writing a cookbook and having a large family of brothers with tons of hungry friends is that food gets eaten around here!
Anyway, I’m always in need of quick and easy meals, and I feel like most of you are probably in the same boat, especially right about now. Whether you have family in from out-of-town, or it’s just you and your immediate family, everyone needs an easy dish to prepare. Enter this pancetta wrapped pork tenderloin. I used Smithfield’s Garlic Marinated Pork Loin and then simply wrapped it in pancetta for extra flavor. The pancetta adds a lot, and it keeps the pork from drying out as it roasts in the oven. Plus, who doesn’t love crispy pancetta. It’s basically Italian bacon, and it’s so delicious.
This would be the perfect thing to serve your family tonight, or really anytime this week. You could even serve it as a nice Christmas Eve or Christmas Day Dinner! I like to serve my pork with some kind of fruity sauce, like cranberries or pineapple, and then always include a starchy side, like potatoes, and maybe some roasted veggies and/or a salad. Yum!
Hope you guys are having a great weekend! See ya tomorrow for some cheesy things! I have the whole week planned and it includes, pasta, appetizers, sweets and of course cocktails.
Cannot wait!
Pancetta Wrapped Pork Tenderloin.
Ingredients
- 1 (4 pound) Smithfield Roasted Garlic & Herb Marinated Fresh Pork
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- kosher salt and pepper
- 7 ounces thinly sliced pancetta
- 2 large carrots, chopped
- 1 large onion, quartered
- fresh thyme and rosemary
Instructions
- Preheat oven to 450 degrees F.
- Heat a large skillet over high heat. Rub the pork all over with 1 tablespoon olive oil, then sprinkle with thyme, rosemary, salt, and pepper. Add the pork to the hot skillet and sear all over until browned, about three to five minutes per side. Remove the pork from a skillet and place on a roasting rack set inside a roasting pan.
- Layer on the pancetta, overlapping the layers until the pancetta covers all but the bottom of the pork. Lightly brush the top of the pancetta with olive oil.
- In a small bowl, toss together the remaining tablespoon of olive oil, the carrots and onion. Season with salt and pepper. Transfer the veggies to the roasting pan with the pork.
- Transfer the roasting pan to the oven and roast for 25-30 minutes or until pancetta is crispy and the pork is cooked through. Let the pork sit 5 minutes before slicing.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
But first Sunday Dinner!
Delicious, I made just the pork as stated without the fixings because I had leftover rice/risotto from the wonderful One Pan Chicken and Wild Rice recipe and the leftover Naan Bread recipe, it was outstanding for a quick weeknight meal. The Apple Cider Vinegar flavor in the leftover rice was perfect with the tenderloin.
So grateful to know every recipe you post is dependable.
Hi Kym,
Thanks so much for your kind message! Love to hear that this tenderloin turned out well for you, thanks a lot for trying it! xT
Tieghan, I’m tired, but I had to write and tell you how much my family enjoyed this dinner tonight. And that’s three generations of picky eaters. Didn’t know pork tenderloin could be so flavourful and moist…really good.
My local store doesn’t carry pancetta so I used prosciutto, which was a bit fiddly but delicious. The vegetables were so tasty, from soaking up some of the yummy juices. Next time I’ll also toss in some squash.
Thank you Tieghan, much appreciated.
Hey Pauline! Aw, this means SO much to me! Thank you so much for taking the time to leave such a sweet comment! xT
Can prosciutto be used instead of pancetta?
Hi Lee,
Sure, that would work nicely! I hope you love this recipe, please let me know if you give it a try! xT
Improvised with bacon and dried Italian seasoning and with red onions. Ohhhhh MG! So easy, delicious, and beautiful!
Hi Renee,
Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! xT
hi! I Love your recipes. I just bought so much bacon and was wondering if I could use it in place of the pancetta for this recipe?
Thanks!
Hey Tara,
Totally, bacon would be delish! Let me know if you give this recipe a try, I hope you love it! xT
This was easy to make,and loved the roasted onions along with the pork. I substituted potatoes instead of carrots. This was a great meal to make on a weeknight for the family.
Hey Lauryn,
Happy Friday!! I love to hear that this recipe was a winner, thanks a bunch for making it! xxT
Love this recipe! I used 2 tenderloins totaling 2.5 lbs and just adjusted the time cooking the pork until it was 160 degrees.
I added golden potatoes and extra carrots, other than that I followed the recipe to a T.
Hey Tina,
Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT
I have commented before and thought the recipe had been corrected. I love this dish but it should say (4) Smithfield pork tenderloins… The garlic and herb marinated Smithfield comes in a 16-18 oz package. I don’t think you could cook a 4lb loin roast in 25-30 minutes and the tenderloin in the best cut of pork for this dish and using prosciutto.
Love it though!! Having a moving away dinner for friends next Sunday and serving it!
Hi Francie,
Thanks so much for making this recipe! It is correct calling for a 4lb tenderloin:) Let me know if you have any other questions! xTieghan
My first Half-Baked Harvest dinner and it was a hit! I used fresh herbs and what a difference in flavor! My husband loved it too, and he is a picky eater like your brothers. I am starting my indoor herb garden this weekend.
I couldn’t find pancetta in our little Iowa town so used Canadian bacon instead.
I look forward to following more recipes. Thank You Tieghan!
Hey Lisa,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT
I have so so much this tenderloin. It is absolutely scrumptious.
Hey Caroline,
Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan
Hi, Tiegan…are you using a pork loin instead of a tenderloin? Can’t find any 4 lb tenderloins would I be able to use just a loin?
This is our second time making this meal and it’s honestly so delicious. A real keeper.
Thank you so much Jenna! I am so glad you have been loving this!! Also, I hope you are staying healthy during this time! xTieghan
I am curious where you find a 4 lb pork tenderloin. Most tenderloins are 1 lb each as far as my experience and typically only service 2-4 people at most. Thank you.
Hi Francie! I usually get mine at my local grocery store or whole foods! I hope this helps! xTieghan
This sounds delicious; think I’ll make it for Easter! Question… I already have pork tenderloins that I’d like to use (instead of the marinated ones you suggest); can I use still use your recipe as is, or should I marinate the pork first? If so, any suggestions? thanks so much, love your blog and your book!!
HI! You can use your pork that you have on hand, no need to add any marinade. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Sorry, hit reply too fast. You can just follow the recipe as directed!
Hi there! I was hoping to make this recipe…but I can’t seem to find a 4lb Pork loin garlic marinated by Smithfield…I’ve only seen the lions around 1lb. Can I do two of those instead with the same cook time?
Loooove your recipes by the way 🙂
HI! Yes, just use 2! That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
There is a “4” added to the end of the pork in the ingredient list — was that a typo or does that mean you actually need 4 pounds?
so sorry for the confusion. It is 4 pounds. Please let me know if you have other questions. Hope you love this recipe! Happy Holidays ? 🙂