Christian Gott, the island chef, sent us an amazing recipe using Urbangrains’ Pine Honey
This is a great, simple supper dish that is elegant enough to served at a dinner party. It is great with any vegetables and potatoes, French fries and dressed salad or Pilau rice.
When you cook pork tenderloin, the piggy equivalent of fillet steak, you have to be careful as it is an extremely lean cut and can dry out. Wrapping in Pancetta keeps this fantastically tender cut moist and adds a further flavour dimension. The simple glaze to spoon over during cooking and over the finished dish is a lovely combination of mild wholegrain mustard and fragrant pine honey with a little squeeze of lemon. The quantities
will feed four healthy appetites.
Pancetta wrapped Pork Tenderloin with Pine tree Honey and Wholegrain Mustard
- 2 large pork tenderloins ( about 1400 gr )
- 30 slices pancetta
- 4 tablespoons good quality olive oil
- 3 tablespoons wholegrain mustard
- 6 tablespoons pine tree honey
- freshly squeezed juice of a lemon
- freshly ground sea salt and black pepper
You can cook this dish slowly in a heavy bottomed pan on your cooker top or hob or in a moderated preheated oven at Gas mark 4 / 350 F / 180 C.
Lay out the Pancetta in two neat squares the rows just over lapping vertically. Season the pork tenderloins with a little salt and plenty of salt and roll the pork in the Pancetta.
Pour two tablespoons or the olive oil into a baking tray and place in the pork. Put the Pancetta wrapped tenderloins in the
oven and mix the remaining ingredients together.
Cook the pork for thirty to forty minutes spooning over the mustard mix twice during cooking. Remove from the oven cover with foil and allow to rest somewhere warm for ten minutes.
Slice and serve with cooking juices.