Pancetta-Wrapped Pork and Dijon Mashed Potatoes
Kitchen Tested 
- Yield 4 servings
- Prep 25 mins
- Cook 33 mins
Combining pancetta, the Italian unsmoked bacon, and pork tenderloin means double the deliciousness.
Mark Boughton Photography / styling by Teresa Blackburn
Richard Dickson, executive chef at the Harvest Café, walked away with the People's Choice award at the 2001 Napa Valley Mustard Festival for this flavorful pork dinner.
Ingredients
- Chutney:
- 1/2 cup sugar
- 1/2 cup rice vinegar
- 1 tablespoon diced fresh ginger
- 1 tablespoon mustard seeds
- 1/4 cup diced red onion
- 2 large tomatoes, peeled, seeded and diced
- Potatoes:
- 1/2 cup 2% reduced-fat milk
- 3 tablespoons butter
- 4 tablespoons Dijon mustard
- 2 large russet potatoes, peeled and quartered
- 1/2 teaspoon salt
- italian bacon Freshly ground black pepper
- Pork:
- 1/4 pound thinly sliced pancetta
- 1 pork tenderloin, fat and silver skin removed (about 1 pound)
- 1 teaspoon olive oil
- 4 radicchio leaves
Instructions
- To prepare chutney, place a heavy saucepan over medium heat. Add sugar and cook, stirring occasionally, until golden, about 10 minutes. Stir in vinegar; add ginger, mustard seed, red onion and tomatoes. Cook over low heat until liquid is absorbed. Cool.
- To prepare potatoes, combine milk, butter and mustard in a small saucepan. Heat until warm.
- Bring 3 quarts of salted water to a boil. Add potatoes; cook until tender. Drain and return to pan. Add milk mixture. Mash potatoes with a potato masher. Add salt and pepper. Keep warm.
- To prepare pork, wrap pancetta slices around tenderloin from one end to the other. Slice into 1-inch thick medallions. Use toothpicks to secure pancetta, if necessary. Heat oil in a large skillet or grill pan; add pork and cook over medium-high heat 4 to 5 minutes per side.
- To serve, place a radicchio leaf in center of each plate. Scoop potatoes into it. Place tenderloin next to potatoes. Spoon chutney next to pork.
