Pancetta-Wrapped Pork Tenderloin with Polenta

Menu Part: 
Cuisine Type: 

Boneless pork tenderloin is a cut with excellent yield, making it a cost-effective center-of-the-plate choice. Chef Sailsbery wraps the meat in pancetta to seal in the juices during cooking, then serves the pork with tart apricots and pomegranates for contrast. A side of polenta completes the hearty seasonal dish.


1/2 cup dried apricots, diced
1/2 cup brandy
1 tbsp. yellow mustard
4 tbsp. herbes de Provence, divided
2 pork tenderloins
1 tbsp. seasoning salt
1 tbsp. chopped fresh rosemary
1/2 tbsp. cinnamon
1 tbsp. brown sugar
3/4 pound pancetta or thin bacon
1/3 cup soybean oil
1 large shallot, chopped
3 garlic cloves, chopped
2 cups pomegranate seeds, pureed or 1 1/2 cups pomegranate juice
1/2 cup rice wine vinegar
1/3 cup low-sodium soy sauce
1/2 cup brown sugar
1 tbsp. mustard seeds
1 1/2 tbsp. ground ginger
3 sprigs of rosemary
1/2 tbsp. red pepper flakes
Dash of hot sauce 


  1. Preheat oven to 325° F. In mixing bowl, combine dried apricots, brandy, mustard and 2 tbsp. herbes de Provence. Set mixture aside.
  2. Remove silver skin and excess fat from both tenderloins. In small bowl, combine seasoning salt, chopped rosemary, 2 tbsp. herbes de Provence and cinnamon; stir in brown sugar. Apply mixture liberally to both tenderloins. Wrap each tenderloin with pancetta (may be necessary to tie pancetta around pork with cotton twine). Set aside.
  3. Place large sauté pan over high heat; add oil. Sear both tenderloins in hot oil 3 to 4 min. on each side. Place tenderloins in 9 x 13 in.baking pan. Place in oven; bake 15 to 20 min. or until temperature in center of the thickest portion reaches 145° F.
  4. Meanwhile, place sauté pan with drippings over med. heat. Add apricot mixture and additional oil, if needed. Stir until caramelized; remove and keep warm.
  5. In another sauté pan over med.-low heat, combine chopped shallots and garlic. Cook until mixture starts to brown. Add pomegranate seed puree or juice and remaining ingredients. Simmer until mixture reduces by half. Remove tenderloin from oven, let rest 5 to 8 min. Slice into 1/4-in. thick pieces. Plate tenderloin, top with pomegranate sauce and apricots. Serve with polenta. 
Source: Recipe and photo courtesy of Wisconsin Soybean Marketing Board

More From FoodService Director

Industry News & Opinion

A new law in Washington will expand Breakfast After the Bell programs throughout the state, the Daily Fly reports.

Signed into law on Wednesday by Gov. Jay Inslee, HB 1508 requires that schools in which at least 70% of students qualify for free or reduced-price meals offer Breakfast After the Bell by the time the 2019-2020 school year begins.

The food offered at breakfast must meet federal nutrition standards and can’t be made up of more than 25% added sugar. Schools must also give preference to food that is fresh and grown in the state.

The breakfast period can...

Industry News & Opinion

The University of Southern California in Los Angeles will begin offering fresh kosher meals three times a week at its USC Village Dining Hall, the Daily Trojan reports.

The meals will be delivered to the dining hall every Tuesday, Wednesday and Thursday evening by a local kosher butcher beginning March 20. The butcher will also deliver sandwiches, salads and other kosher items to a marketplace on campus.

Around 15 Orthodox students who are on meal plans will be able to enjoy the meals, according to the Daily Trojan. Students can receive their meals at the cashier’s desk in...

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

FSD Resources