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Carne al Tartufo

Luxurious meat dish of pork tenderloin, rolled in pancetta and doused in white truffle sauce.

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  • 4-6 persons
  • 20 min.
  • Main dish
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Recipes from Oil & Vinegar

Nice to know

Pork tenderloin is the most delicate muscle of the pig and is located in its back. This piece of meat has a pointy shape and consists of a chunky mid piece and slender end. The chunky piece is the cheapest and is often used for kebabs and the middle piece is the most expensive. This part of the meat is usually eaten rosé. If you cut the pork tenderloin into 2 centimeter thick slices, then you call it a porc medallion. The porc tenderloin is the softest and most tasty part of the porc and is served in almost every mediterranean restaurant. It doesn't take long to cook porc tenderloin. The most important part of the preparation is to sear the meat so the center stays juicy. Cover the meat with tin foil and let the meat rest for 5 minutes after cooking it. This enhances the juiciness and makes cutting the meat easier.

Bon appetit!

  • Groceries

    • 2 pork tenderloins • 2 tbsp. Olive Oil for Baking • 300 g pancetta • 4 tbsp. Salsa Tartufo Bianco (white truffle sauce) • Black Truffle Chips

  • Getting started

    Create a rectangular slice of pancetta, so that all parts overlap well. Smear the pancetta with a thick layer of Salsa Tartufo Bianco . Heat the Olive Oil for Baking , sear the pork on all sides and remove immediately from the pan.

    Step 2

    Place the pork on the pancetta slice and roll it up, making sure the seam is on the bottom. Let it cook until beautifully pink in a preheated oven for 15 min. at 180 °C. Allow to rest under aluminum foil for about 5 min. Cut the meat into slices and place on the plate. Garnish with Black Truffle chips.

    Tip

    Serve with the Torta Salata alle Verdure. Bake the tart first, then it can rest on the counter while the pork is cooking in the oven. Serve everything warm.

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