Tested till perfect Pancetta-Wrapped Pork Tenderloin With Garlic Mashed Potatoes

Pancetta-Wrapped Pork Tenderloin With Garlic Mashed Potatoes

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2011

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 5 minutes
  • Total time 15 minutes
  • Portion size 4


  • 1 tbsp 1tbspolive oil
  • 1 1clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspdried sage
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspsalt
  • 1 1pork tenderloinpork tenderloins, (12 oz/375 g)
  • 8 8thin slices pancetta

Garlic Mashed Potatoes:

  • 2 lb 2lbYukon Gold potatoYukon Gold potatoes, peeled and cubed
  • 4 4cloves garlic
  • 1/2 cup 1/2cupmilk
  • 2 tbsp 2tbspbutter
  • 1/4 tsp 1/4tspsalt
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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 Information Per serving: about

cal 437 pro 29g total fat 18g sat. fat 8g
carb 39g fibre 3g chol 89mg sodium 1,179mg
potassium 927mg

% RDI:

calcium 6 iron 12 vit A 7 vit C 25
folate 10
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