Pancetta wrapped pork tenderloin with leeks

I skipped last week. I was taken by the last minute shopping and visits that always accompany the end of a visit to Italy. Plus you might have seen I spent sometimes hiking in the Dolomites, my magical place, so incredibly beautiful I don’t think I can ever find anything that compares.
Plus I’ve been hiking on those mountains since before I can remember and they hold many happy memories of family hikes, picnics with my grandparents and childhood friendships.
Those mountains are one of the reasons I miss living in Italy and going back is always a breathtaking and comforting experience. I feel at home. Plus have you seen the food they cook there on my Instagram feed?


Anyway, back to cooking. To help you forgive me, I will share a delicious pork tenderloin recipe. It is easy to make that you can whip it up for a quick weeknight dinner, but impressive enough to serve your guests.


Pancetta wrapped pork tenderloin with leeks

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: 2 Sevrvings


  • 1 pork tenderloin
  • 6-8 thinly sliced pancetta slices
  • 2 leeks
  • Salt
  • Pepper
  • Olive oil
  • White wine


  1. In a pan, saute the thinly sliced leeks in a drizzle of warm olive oil. Salt and let cook until they are well caramelized adding a bit of white wine if needed (it will take 15-20 minutes).
  2. Meanwhile, salt and pepper the pork loin and wrap it in the pancetta.
  3. When the leeks are well cooked, make room for the tenderloin in the pan by pushing the leeks to the side and sear the tenderloin.
  4. Add half a glass of the white wine and let it evaporate. Then cover and keep cooking for 15-20 minutes turning the tenderloin every 5 minutes or so for even cooking. Add more wine (or a bit of broth) as needed to avoid scorching.
  5. Uncover for the last few minutes of cooking to make let the liquids evaporate.
  6. Serve hot.

This entry was posted in Entrée, Pork and tagged , , , , , . Bookmark the permalink.

3 Responses to Pancetta wrapped pork tenderloin with leeks

  1. I *have* seen your Instagram photos: breathtaking! And the tenderloin looks very tasty and elegant. I’ll have to remember it the next time we have company over.

  2. I totally agree with you about the Dolomites! I love the tenderloin you made and the idea of serving it with leeks, will be making some soon as a “contorno”!

    • PolaM says:

      And we were so lucky with the weather! The two days I was hiking around cortina there was not a cloud in the sky: the views were incredible!

Comments are closed.