Pancetta-Wrapped Pork and Dijon Mashed Potatoes
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 4 servings
- Prep: 25 mins
- Cook: 33 mins
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:
- 1/2cup sugar
- 1/2cup rice vinegar
- 1tablespoon diced fresh ginger
- 1tablespoon mustard seeds
- 1/4cup diced red onion
- 2large tomatoes, peeled, seeded and diced
- Potatoes:
- 1/2cup 2% reduced-fat milk
- 3tablespoons butter
- 4tablespoons Dijon mustard
- 2large russet potatoes, peeled and quartered
- 1/2teaspoon salt
- italian bacon Freshly ground black pepper
- Pork:
- 1/4pound thinly sliced pancetta
- 1 pork tenderloin, fat and silver skin removed (about 1 pound)
- 1teaspoon 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.
Nutritional Info *per serving
- Glycemic Load 17
- Calories 710
- Fat 28g
- Saturated Fat 12g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 11g
- Cholesterol 140mg
- Sodium 1450mg
- Potassium 1740mg
- Carbohydrate 73g
- Fiber 4g
- Sugars 32g
- Protein 43g
- Trans Fat 0g
- Vitamin A 20%
- Vitamin C 40%
- Calcium 10%
- Iron 20%
