| Portions |
|---|
| 6 |
Ingredients
For the marinade:
- 3 tablespoons Dijon mustard
- 3 tablespoons maple syrup
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ cup dry white wine
- ¼ cup olive oil
- 4 sprigs rosemary
- 8 sprigs thyme
- 4 garlic cloves, roughly chopped
- 2 pork tenderloins
For the carrots:
- 900g–1kg field carrots, peeled and trimmed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 3 sprigs thyme
- Salt & pepper
- Freshly grated nutmeg
For the roast:
- 2 tablespoons finely chopped rosemary
- 2 tablespoons finely chopped thyme
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt & pepper
- 24 thin slices pancetta
Directions
- For the marinade, combine the mustard, maple syrup, salt, pepper, wine, and oil in a large bowl or a large heavy-duty zip top bag. Using the back of a large knife, bap the rosemary and thyme a few times until fragrant. Add to the marinade along with the garlic and pork tenderloins, tossing to coat. Cover or seal and transfer to the fridge to marinate for at least 2 hours or up to overnight.
- When ready to cook, heat your over to 425ºF. Remove the pork from the marinade, dry it off with some paper towel, and allow it to sit at room temperature for around 20 minutes.
- Meanwhile, halve any larger carrots and add to a large sheet pan. Drizzle with the oil and maple syrup, add on the thyme, and season with salt, pepper, and a pinch of freshly grated nutmeg. Toss well to evenly coat. Place a baking rack on top of the carrots.
- Meanwhile, in a small bowl, combine the rosemary, thyme, garlic, and olive oil and season with salt and pepper. Lay out two 4x3 mats of pancetta so that each slice slightly overlaps the last. Divide the herb mixture over the pancetta and place a pork tenderloin in the centre of each. Wrap the pancetta around the pork tenderloins and transfer to the rack-lined sheet pan over the carrots.
- Roast for 30 to 35 minutes or until the internal temperature reaches 145ºF and the carrots are caramelized and tender. Loosely tend the pork with aluminum foil and allow them to rest for 5 to 10 minutes before slicing and serving with the carrots.