Ingredients
1 1tbsp tbsp(15 mL) (15 mL) olive oil
1 1clove garliccloves of garlic, minced
1/2 1/2tsp tsp(2 mL) (2 mL) dried sage
1/2 1/2tsp tsp(2 mL) (2 mL) pepper
1/4 1/4tsp tsp(1 mL) (1 mL) salt
1 1pork tenderloinpork tenderloins, (12 oz/375 g)
8 8thin slices pancetta
Preparation
Stir together oil, garlic, sage, pepper and sa< 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.
