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Ingredients
- 2 pork tenderloins
- 8 slices smoked pancetta
- 2 sprigs sage
- 3 sprigs rosemary
- Bunch of parsley
- 3 sprigs thyme
- From the storecupboard:
- 4 juniper berries
- 1 teaspoon black peppercorns
- 2 tablespoons olive oil
- Sea salt
Directions
- SLICE
- Wash the meat and pat dry with kitchen paper. Cut each fillet into 4 thick slices.
- PREP
- Wash the parsley, sage, rosemary and thyme and finely chop. Lightly crush the peppercorns and juniper berries. Add them to the herbs and mix with the olive oil and a little sea salt..
- COAT
- Dip the meat slices into the herby dressing to coat on both sides. Then wrap a slice of pancetta around each slice of meat, securing it with a cocktail stick.
- GRIDDLE
- Warm a griddle pan. Cook the meat for about 7-8 minutes per side. Remove the cocktail sticks and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 470g | |
| Recipe makes 4 servings | |
| Calories 740 | |
| Calories from Fat 302 | 41% |
| Total Fat 33.67g | 42% |
| Saturated Fat 9.62g | 38% |
| Trans Fat 0.02g | |
| Cholesterol 246mg | 82% |
| Sodium 4856mg | 202% |
| Potassium 1697mg | 48% |
| Total Carbs 9.55g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.06g | 0% |
| Protein 95.23g | 152% |
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