“Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale.”

This weekend with much cooler fall temperatures for a change finally a night for a fall pork dinner with friends and I was inspired by our newest guest chef Tieghan Gerardand her recipe for Pancetta wrapped pork tenderloin. I did marinate the roast overnight in a food sealer bag, but I found after searing the searing and covering it with pancetta it took longer than the recommended cooking time and the pancetta practically disintegrated, but the chunky crumbles were a nice treat when scooped up and added to the plated serving or better yet plucked from the cutting board as the roast rested.

The smaller tenderloins will take less time of course and I would rather have grilled them as I found the roast a td dry for me so look for an updated version the next time I try this recipe.

Since I had some pretty rainbow carrots I roasted them in a seperate pan. Drizzle the carrots with EVOO, season with salt and pepper, arrange them on a parchment lined sheet pan, and sprinkle with a little brown sugar…Roast at 400 for 15 minutes or until tender but not mushy tender.

The roast was very tasted and I’m glad that I marinated overnight…

Link to Tieghan’s recipe: https://www.halfbakedharvest.com/pancetta-wrapped-pork-tenderloin/

• 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.