Pancetta wrapped pork recipe

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 510 calories / serving
  • Healthy
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Preheat the oven to 200C/180C fan/Gas 6. Bring a large saucepan of water to the boil and add the new potatoes. Boil for 5 minutes then drain and place on a large baking tray. Drizzle with the olive oil and transfer to the oven for 15 minutes.

Meanwhile cut the tenderloin into four pieces and season well. Wrap each piece in two slices of pancetta then add to the baking tay with the potatoes. Roast for a further 10 minutes. Cut the vine tomatoes into small sprigs then add to the baking tray with the rosemary for a final 5 minutes. Ensure that the meat is cooked through before serving.

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  • Ingredients

  • 500g (1lb/2oz) pork tenderloin
  • 100g (4oz) smoked pancetta slices
  • 800g (1lb 12oz) new potatoes, halved
  • 4 sprigs fresh rosemary, halved
  • 220g (8oz) cherry tomatoes
  • Energy 2140kj 510kcal 26%
  • Fat 28g 40%
  • Saturates 10g 50%
  • Sugars 4g 4%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 33.9g Protein 32.1g Fibre 3.4g


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