Pork tenderloin wrapped with agretti

Name: Pork tenderloin wrapped with agretti
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Pork filet 1.3 lbs; Speck (sliced) 2 oz; Dijon mustard with honey 1.4 tbsp; Thyme to taste; Marjoram to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Friar's beard (agretti) (to clean) 1.1 lbs; Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Brown stock 0.8 cup; Marjoram to taste; Maldon salt to taste

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Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 4

PRESENTATION

Recipe by
Sebastian Fitarau

Pork tenderloin wrapped with agretti is like a peek into how folks in Northern and Central Italy cook when they're after something special—yet pretty simple. Really, this classic pork tenderloin recipe gets a boost from pancetta or speck. These are wrapped around the meat to keep it moist and juicy while it cooks. The honey and Dijon mustard layer? A pop of sweet and tangy flavor, adding a hint of French influence. And you know what? In this Italian twist, it blends perfectly with the salty cured pork.

Searing the meat first means you get a golden crust on the outside while keeping the inside super tender. It’s the kind of wrapped pork tenderloin you'd find at a family lunch in Emilia-Romagna or Tuscany. Especially when agretti—those cool, grassy spring greens—are in season. Agretti fits with using fresh, local produce, making it a standout for anyone wanting new agretti recipes to try out.

In Italy, people really love experimenting with seasonal veggies. Don't be surprised if you see this dish paired with roasted artichokes or asparagus instead of agretti. The agretti cooks up fast, has a nice bite, and complements the soft, rich pork with a touch of green freshness. Folks love how the saltiness from the pancetta or speck blends with the sweet glaze and the crispy edges from the oven—no wonder this pork tenderloin with agretti is a hit at big Sunday meals. For sure, it’s a great example of how pork tenderloin side dishes in Italy aren’t just potatoes or bread but fresh garden produce that makes the meal pop.

This recipe is a fun way to mix up your usual pork tenderloin cooking methods and explore real Italian flavors. Seriously good. It fits right in with other Mediterranean pork recipes and gives you a taste of Italy’s way of making every part of the meal count. The blend of textures and flavors in this dish—really brings a bit of Italian culinary magic to your table, perfect for any occasion.

INGREDIENTS

Pork filet 1.3 lbs (600 g)

Speck 2 oz (50 g) - (sliced)

Dijon mustard 1.4 tbsp (20 g) - with honey

Thyme to taste

Marjoram to taste

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

For the agretti: Friar's beard (agretti) 1.1 lbs (500 g) - (to clean); Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste

For serving: Brown stock 0.8 cup (200 g); Marjoram to taste; Maldon salt to taste

Preparation

How to prepare Pork tenderloin wrapped with agretti

To prepare the pork tenderloin wrapped with agretti, first clean the pork tenderloin from excess fat 1, then cut it into 4 parts 2; you should obtain 4 fillets weighing about 5 oz each 3.

Brush the sides of the fillets with Honey Dijon Mustard 4, then wrap them with a slice of speck (if the slices are very thin, you can overlap a couple) 5 and press lightly to make them adhere well to the meat 6.

Season the pork fillets wrapped this way with salt and pepper 7, oil 8, thyme, and rosemary 9, then let them rest for 10 minutes at room temperature to absorb the flavors.

After this time, place the fillets in a well-heated non-stick pan 10 and brown them over medium-high heat for about 5-7 minutes, turning them on both sides 11 12.

At this point, transfer the browned fillets to a baking dish 13 and bake in a preheated static oven at 300°F for 25-30 minutes 14; use an oven probe to measure the internal temperature, which should reach 150°F. Meanwhile, clean the agretti by removing the roots 15 and rinse them thoroughly.

Place the agretti in a pan where you have heated a drizzle of oil with a clove of garlic 16, salt 17, and let them wilt over medium heat for about 5 minutes. Keep the agretti aside 18.

Once cooked, remove the fillets from the oven and transfer them to a rack, then brush them on the surface with more Honey Dijon Mustard 19. Plate the hot fillet with the agretti on the side 20 and drizzle with a bit of jus 21.

Garnish with marjoram 22 and Maldon salt 23. Serve your pork tenderloin wrapped with agretti immediately 34!

Storage

It is recommended to consume the pork tenderloin wrapped with agretti as soon as it's ready.

Tip

It is important to measure the internal temperature of the tenderloin to achieve perfect cooking, which will remain slightly pink. Prolonged cooking, on the other hand, will make the tenderloin dry and tough.

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