Pork Loin Wrapped In Pancetta and Chipotle Honey Mustard

Pork loin, also known as pork fillet, is a great cut to work with. Its long, sausage-like shape lends itself perfectly to roasting whole and slicing into succulent discs of meat. We wrapped this pork loin in pancetta to protect it from direct heat, with a layer of delicious marinade between the meats to keep it moist.

The pork loin is great with our crisply oven-roast chips

Prep time

2 hours 22 mins
Cook time

23 mins
Total time

2 hours 45 mins
Ideal for

Meat
Make it

Mexican
Serves

4

Nutrition: Per serving

kcal 261 fat 19g saturates 6.4g carbs 1.1g sugars 0.9g fibre 0.1g protein 21.1g salt 2.6g

This recipe uses

Chipotle Honey

Found in the
Mexican Section

Ingredients

6 rosemary sprigs
3 garlic cloves, peeled
Coarse salt
4 tablespoons olive oil
1 tablespoon Gran Luchito Chipotle Honey, at room temperature
1 tablespoon wholegrain mustard
Juice of 1 lime
Freshly ground black pepper
Whole pork tenderloin
15–20 wafer thin pancetta strips
Roast potatoes or Crispy Oven- Roast Chips, to serve

How to make it

In a pestle and mortar, smash together the leaves of about 4 rosemary sprigs, the peeled garlic cloves and about 1 teaspoon of coarse salt until you have a paste.
Transfer to a mixing bowl with the oil, Gran Luchito Chipotle Honey, mustard, lime juice and pepper. Stir well.
Place the pork tenderloin in a large bowl and pour the marinade over the top. Rub it all over the meat and leave for at least a few hours.
Preheat the oven to 200°C / 400°F / Gas 6.
Line up the pancetta strips, slightly overlapping one another, on a piece of baking paper or cling film.
Place the pork at the bottom of the pancetta and spoon the remaining marinade over the pancetta. Carefully roll up the pancetta (it doesn’t need to be perfect), aiming to leave the seam underneath the pork so the top is protected from the direct heat.
Drizzle over a little olive oil, add a few sprigs of rosemary and a sprinkle of salt and pepper.
Roast for 30 minutes, or until the pancetta is golden, being careful not to burn it. Cover in foil and leave to rest for 10 minutes before slicing.
Serve with roast potatoes or our crisp oven chips

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