- 1/4 pound sliced pancetta, or 6 slices meaty, thinly sliced uncured bacon
- 2 tablespoons rosemary, stripped from stems and chopped
- 2 - 3 cloves garlic, chopped
- 1 lemon, zested (about 1 1/2 tsp.)
- 1 teaspoon fennel seed
- 1 1 - 1 1/4 pound pork tenderloin, trimmed of silver skin
- Kosher salt and coarse black pepper
- Olive oil, for drizzling
- 1 lemon, cut into wedges
- 1 cup hulled and sliced strawberries
- 1/2 cup blackberries
- 1/2 cup blueberries
- 1/4 cup dry red wine
- 2 tablespoons aged balsamic vinegar
- 1 tablespoon sugar
- A handful basil leaves, torn
- A large bunch arugula, cleaned, or 3 to 4 cups arugula leaves
- 4 ciabatta rolls or other crusty Italian rolls
Heat a large cast-iron skillet over medium-high to high and preheat the oven to 375 degrees .
On a sheet of parchment paper, arrange the pancetta in a single layer, overlapping slightly (like shingles) to form a 10-by-12-inch rectangle. Sprinkle the pancetta with the rosemary, garlic, lemon zest and fennel seed. Season the pork with kosher salt and coarse black pepper and place on one long side of the pancetta. Using the paper as an aid, roll up the pork to wrap it in the pancetta. Using kitchen twine, tie in four or five places to secure. Drizzle the pancetta-wrapped pork with the olive oil and add to the skillet. Cook, turning, until browned all over, about 10 minutes. Transfer the skillet to the oven; roast until an instant-read thermometer registers 140 degrees when inserted into the center of the pork, 13 to 15 minutes. Let the meat rest 10 minutes before slicing. Douse with juice from the lemon wedges.
In a bowl, combine the berries, wine, vinegar and sugar; let stand 15 minutes. Toss with the basil.
Serve the pork with the arugula topped with the berry mixture and the crusty rolls.