Pancetta-Wrapped Pork Tenderloin With Garlic Mashed Potatoes

By gmbeckett

Ingredients

• Garlic Mashed Potatoes:
• 1 tbsp (15 mL) olive oil
• 1 clove garlic, minced
• 1/2 tsp (2 mL) dried sage
• 1/2 tsp (2 mL) pepper
• 1/4 tsp (1 mL) salt
• 1 pork tenderloin, (12 oz/375 g)
• 8 thin slices pancetta
• 2 lb (907 g) Yukon Gold potatoes, peeled and cubed
• 4 cloves garlic
• 1/2 cup (125 mL) milk
• 2 tbsp (30 mL) butter
• 1/4 tsp (1 mL) salt

Preparation

Step 1

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.