Rosemary-sage Pork Tenderloin With Pancetta And Fried Capers

Name: Rosemary-sage Pork Tenderloin With Pancetta And Fried Capers
Prep time: 1 d 2 h 12 min
Cook time: 1 d 2 h 12 min
Total time: 1 d 2 h 12 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters capers, drained and patted dry; 1 Tb fine cornmeal; 1 Tb fennel seeds, crushed; 2 Tbs chopped fresh rosemary; 2 Tbs chopped fresh sage; 4 garlic cloves, quartered lengthwise; 2 teaspoons kosher salt; 2 pork tenderloins, trimmed, about 1 1/2 lb. total; 1 Tb olive oil; 4 slices thin slices pancetta; 1 teaspoons freshly ground pepper; 8 servings Sea salt, to taste

You can never have too many main course recipes, so give Rosemary-sage Pork Tenderloin With Pancettan And Fried Capers a try. One portion of this dish contains around 28g of protein, 8g of fat, and a total of 195 calories. This recipe serves 8. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 26 hours and 12 minutes. Head to the store and pick up pepper, cornmeal, rosemary, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.