On a recent trip to Boston, I stocked up on pork products at the wonderful Dunham’s on London road. Not only can I fill my freezer for a fraction of what it would cost where I live, but the quality is just fantastic. The counter groans with gorgeous hams, the best Lincolnshire sausages ever, freshly-baked Haslet, pork pies, sausage pies, chine, thick-cut bacon, chunky pork chops and properly prepared joints. It’s a busy place that keeps at least a half a dozen proper butchers in employment and they seem to know everyone who comes in. Boston may have been voted Britain’s second dullest town recently but you can buy VERY good produce there!
Anyway, I rooted around in the freezer and liberated the pork tenderloin fillet I bought last week for tonight’s supper to make pancetta wrapped, fast roast pork – quick and tasty!
I cut the loin fillet into 4 inch long pieces, sliced it through the middle to create a pocket for stuffing, inserted a couple of slivers of Comte cheese (you could use Gruyere or feta) and then wrapped each piece with a couple of slices of pancetta.
Next, lay the pork parcels on a baking tray with a little oil to stop the meat sticking and fast roast it for about 20 to 25 minutes in a pre-heated oven at 200C. Once cooked, let it rest for 5 minutes. The inside should be soft and moist, the outside crispy, the cheese melted. A little sticky juice will remain in the roasting dish – don’t waste it as it tastes amazing; just pour a little over each pork and pancetta parcel once plated.
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