Serves 4 servings
Originally aired November 14, 2008
- 2 pork tenderloins (about a pound each), trimmed of excess fat and silver skin
- Salt and ground black pepper
- 4 sprigs fresh rosemary, leaves removed and chopped
- 10 thin slices pancetta or bacon
- 2 tablespoons EVOO - Extra Virgin Olive Oil, plus additional
- 4 ciabatta rolls
Preheat oven to 400F.
On a baking sheet, place the 2 tenderloins side by side. Cut a slit lengthwise down the middle of each tenderloin to butterfly and open them up. Season the insides with salt, pepper and rosemary, then close them up, tucking skinny ends underneath.
Season the outside of the meat with salt and pepper. Lay overlapping slices of pancetta over the tenderloin like shingles, until the entire tenderloin is covered. Repeat on the second tenderloin then drizzle with EVOO.
Place a medium skillet over high heat with 2 tablespoons EVOO. When the pan is hot, sear the tenderloins in the hot skillet until golden brown on all sides, 3-4 minutes per side. Place the tenderloins back on the baking sheet and transfer the pan to the oven to finish roasting, about 25-30 minutes.
When the pork is done, transfer them to a cutting board to rest for about 5 minutes. Turn off the oven and turn on the broiler. Split the ciabatta rolls open and toast them.
Thinly slice the meat and serve on the toasted ciabatta rolls with Hot Pickled Vegetables alongside.