The Piedmontese Cladding: Pan-Roasted Pork Tenderloin with Sage and Vermouth

Instructions

1. 1

   Preheat your oven to 400°F (200°C). On a cutting board, arrange 4 oz thinly sliced pancetta in slightly overlapping rows to create a rectangular sheet. Scatter 6 whole fresh sage leaves evenly across the meat. Place the 1 lb pork tenderloin in the center, season generously with 1 tsp black pepper, and tightly roll the pancetta around the pork. This structural cladding will protect the lean meat from drying out.

   5 min

   Tip: Make sure the pancetta ends overlap underneath the pork so it doesn't unroll in the pan. The pancetta brings enough salinity, so omit additional salt.

2. 2

   Heat 1 tbsp olive oil in a large, heavy-bottomed, oven-safe skillet over medium-high heat. Carefully place the wrapped pork into the skillet, seam-side down. Sear the pork, gently rotating every minute or two, until the pancetta is rendered, golden, and crisped on all sides.

   6 min

   Tip: Don't rush the sear; rendering the fat from the pancetta is what builds the load-bearing foundation of flavor for your pan sauce.

3. 3

   Transfer the skillet directly into the preheated oven. Pan-roast the pork until an instant-read thermometer inserted into the thickest part reads 140°F (60°C).

   12 min

   Tip: The ambient heat of the oven ensures an even cook, while the pancetta continues to baste the tenderloin.

4. 4

   While the pork is roasting, measure out your liquid elements: 1/2 cup dry vermouth and 1/2 cup premium chicken brodo. Cube your 3 tbsp cold unsalted butter and place it back in the refrigerator. Mise en place is like laying down your blueprints before pouring concrete.

   3 min

   Tip: Keeping the butter ice-cold is essential for forcing a stable emulsion later.

5. 5

   Remove the skillet from the oven (remember the handle will be scorching hot). Use tongs to transfer the pork to a cutting board to rest. Place the skillet back on the stove over medium heat. Immediately pour in the 1/2 cup dry vermouth, using a wooden spoon to scrape up all the browned pancetta bits—the foundation of your sauce. Let it reduce by half.

   3 min

   Tip: The pork needs at least 5 minutes of resting time to allow the internal juices to redistribute. Let the meat rest while you build the sauce.

6. 6

   Pour in the 1/2 cup premium chicken brodo and let the mixture simmer vigorously for another 2 minutes until slightly thickened. Turn off the heat completely. Drop in the chilled 3 tbsp cold unsalted butter and swirl the pan continuously until the butter melts and binds with the liquids into a glossy, velvety emulsion. Slice the rested pork into thick medallions and spoon the sauce over the top.

   4 min

   Tip: Never boil the sauce once the butter is added, or the emulsion will break and separate into a greasy mess.