Pork Tenderloin Wrapped in Bacon

Pork Tenderloin, Wrapped in Bacon with Plum Chutney

30 mins cook time

A really simple but delicious treat with minimal preparation! Focusing on the use of our famous pancetta, to create a wholesome dish great for a whole family feast! Combine this recipe with a scrumptious plum chutney or relish and you will be in food heaven!


01 Stir rosemary, Herbes de Provence, and oil in a small bowl. Rub all over pork; season with salt and pepper.

02 Wrap pancetta slices around pork and tie at 4cm intervals with kitchen twine to hold together. DO THIS STEP 1 DAY PRIOR TO COOKING. COVER & CHILL.

03 Pan fry the tenderloins , turning frequently, until a crisp brown crust forms on all sides, 8-10 minutes.

04 Turn the heat down and gently cook through; cover and cook 15-20 minutes longer. ( make sure they are cooked through)

05 Transfer tenderloins to a cutting board. Let rest for 10 minutes.

06 Slice thinly and serve with plum chutney and a mixed leaf salad alongside.


1 pack Porcus Pancetta (100g)

2 tbsp Minced Fresh Rosemary
2 tsp Herbes de Provence
4 tsp Olive Oil
2 Porcus Pork Tenderloins (about 1kg) (coming soon online)
Sea Salt
Freshly Ground Black Pepper

Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.