Pancetta Basil Tenderloin

What a busy weekend! First Mason and I went to the State Fair on Friday. We visited animals, went on rides, played games and ate lots of food! The funniest part was Mason in the animal barns. He walked up and down the horse stables until he found a horse that would neigh at him. He kept neighing at the horse and the horse would neigh back at him. Then he would giggle hysterically! Everyone around us was laughing at Mason, laughing at the horse. It was adorable!

On Saturday, we decided to go to the Farmers’ Market and then walk around the Mississippi River. This is the first time in years I have been to the Farmers’ Market, but I should really go more often because everything is so much cheaper than going to the grocery store and not to mention fresher! We also went to my favorite Polish restaurant for lunch. Yay, for some delicious cabbage rolls! They have a deli connected to the restaurant, so I picked up the provolone cheese and uncured, pancetta for this meal.

This meal reminded me of one of my favorite pizzeria dishes, stromboli. Here is a picture picture of how the meat will look fanned out and topped with the provolone, basil and pepperoni:


Here is what the wrapped pork looks like before putting it into the oven:


We ate this meal with some parmesan roasted green beans and a side salad. It was a beautiful night, so we were even able to enjoy this meal out on our deck (my husband’s favorite place to eat). Hope you enjoy as much as we did!

Pancetta Basil Tenderloin
Serves 3
This pancetta wrapped tenderloin is stuffed with provolone cheese, fresh basil and pepperoni. The flavors are wonderful and remind me of a gluten-free, wheat free version of stromboli.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
  1. 2-3 lb Pork Tenderloin
  2. 1/2 lb Thinly Sliced Pancetta
  3. 1/4 lb Provolone Cheese (omit for strict Paleo or Dairy free diet)
  4. 1/4 lb Pepperoni
  5. 1/2 Lemon, juice
  6. 6-8 Basil Leaves
  7. 1 tbsp Olive Oil
  8. 1/2 tsp Garlic Powder
  9. 1 tsp Salt
  10. 1/2 tsp Pepper
  11. Twine
  1. Preheat oven to 350 degrees.
  2. Assemble a roasting pan by lining a cookie sheet with tinfoil and topping it with a baking rack.
  3. Cut the pork tenderloin in half, but stop about three quarters of the way through so you can fan it out like a book. Place a piece of parchment paper over the top and flatten out the meat with either a hammer or a mallet. Meat should be about 1/2 inch to 3/4 inch thick.
  4. Drizzle the olive oil and lemon juice over the meat. Sprinkle with the salt, garlic powder and pepper.
  5. Top with the provolone, pepperoni and basil. Fold over one side of the meat, wrap pancetta tightly around the pork and tie firmly together with twine (this helps most of the cheese to stay in the center of the tenderloin).
  6. Bake uncovered in 350 degree oven for 40 minutes or until the center of the pork has reached 165 degrees.
  7. Allow the meat to sit for 10 minutes before serving.

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    • BareRoot Kitchen says

      Making ahead and freezing, that is a great idea Jennifer! Good to know because there are some nights where we are so busy it is hard to get a meal prepped!

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