You are here: Home » Recipes » Pancetta-Wrapped Pork and Dijon Mashed Potatoes Pancetta-Wrapped Pork and Dijon Mashed Potatoes Recipe by Napa Valley Mustard FestivalKitchen 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 PrintEmail 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 sugar1/2 cup rice vinegar1 tablespoon diced fresh ginger1 tablespoon mustard seeds1/4 cup diced red onion2 large tomatoes, peeled, seeded and dicedPotatoes:1/2 cup 2% reduced-fat milk3 tablespoons butter4 tablespoons Dijon mustard2 large russet potatoes, peeled and quartered1/2 teaspoon saltitalian bacon Freshly ground black pepperPork:1/4 pound thinly sliced pancetta1 pork tenderloin, fat and silver skin removed (about 1 pound)1 teaspoon olive oil4 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.