Pancetta Rolled Pork with Ajo Blanco Sauce

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Prep Time: 25 minutes

Cook Time: 25 minutes

Servings: 4 to 6


  • ¼ cup
    whole almonds, unsalted
  • 1 clove
    garlic, minced
  • ¼ cup
    olive oil
  • ½ tsp
    sherry vinegar
  • ¼ tsp
    kosher salt


  • 1
    Good Nature® Pork Tenderloin
  • ½ tsp
    kosher salt
  • ¼ tsp
    freshly ground black pepper
  • 3 oz
    pancetta, thinly sliced
  • 1 tbsp
    almonds, toasted & chopped
  • 1 tbsp
    fresh thyme, chopped

Preheat oven to 425°F.

To make the sauce, combine all sauce ingredients in a blender and blend on high until creamy, about 2 minutes. Set aside.

Season the pork with salt and pepper. Lay the pancetta out on a 10” square of waxed or parchment paper, overlapping them by about ½”. Place the tenderloin on the pancetta, parallel from the edge. Roll the pancetta tightly around the tenderloin and remove the paper.

Place the pork on a roasting rack or small sheet pan and cook until pancetta is golden and crisp and the pork registers 145°F in the thickest part of the meat, about 20 to 25 minutes. Transfer to a cutting board and let rest 5 minutes.

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