Pork Tenderloin

Name: Pork Tenderloin
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: Pork filet (4 fillets of 90 g each) 0.8 lb; Butter 3 ½ tbsp; White wine 2 tbsp; Green peppercorns 12; Smoked pancetta 4 slices; Sage 8 leaves; Rosemary 4 sprigs; Fine salt to taste; Extra virgin olive oil ½ tbsp; Butter 2 tbsp; White wine 0.5 oz; Salt to taste; Extra virgin olive oil to taste; Spring onions (about 150 grams each) 4

it es br de fr

785

Calories per serving

Energy Kcal 785
Carbohydrates g 18.3
of which sugars g 18.3
Protein g 44.6
Fats g 57.8
of which saturated fat g 34.97
Fiber g 5.5
Cholesterol mg 228
Sodium mg 1131

Difficulty: Very easy
Prep time: 20 min
Cook time: 10 min
Serving: 2
Cost: Very low

PRESENTATION

Pork tenderloin is a much-loved classic from Northern Italy that really shows off how Italian cuisine can take simple ingredients and make them amazing. In this pork tenderloin recipe, you've got tender pieces of pork wrapped in crispy pancetta. Honestly, the combo of crunch and juicy meat—so good. Places like Lombardy and Piedmont bring unique flavors to pork, and this dish totally does that too, with some sautéed spring onions. Their aromatic touch adds depth, and makes your kitchen smell fantastic while cooking. Some people even throw in a green pepper twist, or go for a baked version without butter, or maybe a wine sauce for extra flair. Whichever way you slice it, this easy pork tenderloin recipe is impressive and accessible, great for a special dinner.

Experiment with a wine sauce or skip the butter, if you like, but the real magic is the golden crust on the pancetta and the moist, flavorful pork inside. For sure. For anyone who loves a quick yet elegant meal, this baked pork tenderloin is a winner—especially with a red cabbage salad. And look, the cool crunch of the salad beautifully complements the juicy pork. Plus, those bright colors make the presentation pop. Honestly, the contrast of tender pork and crispy pancetta brings a special touch to Italian dinners—whether it's family on the weekend or friends on a weeknight. Little details—like using spring onions or playing around with the sauce—offer endless possibilities to keep it exciting. It’s really, really the kind of dish you'll revisit just to explore all the variations. Try this pork tenderloin recipe next time you are in the mood for something simple yet fancy; the aromatic flavors and satisfying texture are sure to impress everyone at the table. Seriously good.

INGREDIENTS

785

Calories per serving

Ingredients for the tenderloin: Pork filet 0.8 lb (360 g) - (4 fillets of 90 g each); Butter 3 ½ tbsp (50 g); White wine 2 tbsp (30 g); Green peppercorns 12; Smoked pancetta 4 slices; Sage 8 leaves; Rosemary 4 sprigs; Fine salt to taste; Extra virgin olive oil ½ tbsp (10 g)

for the scallions: Butter 2 tbsp (25 g); White wine 0.5 oz (15 g); Salt to taste; Extra virgin olive oil to taste; Spring onions 4 - (about 150 grams each)

Preparation

How to prepare Pork Tenderloin

To prepare the pork tenderloins, start by wrapping the meat well with smoked bacon (1-2). Cover each tenderloin with two sage leaves 3, making them stick to the bacon slices.

Secure them well by tying them with string. Make a first loop by crossing the ends of the string 4 and a second loop in the same way 5. Secure with a double knot and cut the excess string 6.

Now clean the scallions and cut them into quarters 7. Stew them in a non-stick pan with butter and oil, salt them and keep them on the fire until golden (8-9).

At this point, deglaze with white wine 10. Once the wine has evaporated, turn off the heat and keep them warm. In a non-stick pan, place the butter, a drizzle of oil, and the rosemary sprigs 11. Lay the tenderloins and brown them well on both sides 12.

Add the green peppercorns and deglaze everything with white wine (13-14). Let it evaporate, remove from the heat, salt, and plate! 15. Serve the pork tenderloin together with the scallions!

Advice

You can also wrap the tenderloins with speck and you can replace the scallion with mushrooms or a side dish of your choice. The cooking of the tenderloin is quick: cook it over medium heat to keep it crispy on the outside and leave the meat tender inside.