Pancetta-Wrapped Pork Tenderloin With Garlic Mashed Potatoes

Pancetta-Wrapped Pork Tenderloin With Garlic Mashed Potatoes Author: Canadian Living Credits: Pancetta-Wrapped Pork Tenderloin With Garlic Mashed Potatoes

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2011

Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 pork tenderloin (12 oz/375 g)
  • 8 pancetta
Garlic Mashed Potatoes:
  • 2 lbs Yukon Gold potatoes peeled and cubed
  • 4 cloves garlic
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1/4 teaspoon salt

Method

Stir together oil, garlic, sage, pepper and salt; rub all over pork. Place on parchment paper–lined baking sheet; wrap pork with pancetta, overlapping slices.

Roast in 425°F (220°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, 15 to 18 minutes. Let stand for 5 minutes before slicing.

Garlic Mashed Potatoes: Meanwhile, in large pot of boiling salted water, cook potatoes with garlic until tender, 10 to 15 minutes. Drain and return to pot; mash together with milk, butter and salt. Serve with pork.

Nutritional facts Per serving: about

  • Sodium 1179 mg
  • Protein 29 g
  • Calories 437.0
  • Total fat 18 g
  • Potassium 927 mg
  • Cholesterol 89 mg
  • Saturated fat 8 g
  • Total carbohydrate 39 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pancetta-Wrapped Pork Tenderloin With Garlic Mashed Potatoes

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