- 1/4 to 1/3 pound deli-sliced pancetta shingled on deli paper in single layer overlapping at edges of the slices, 10 x 12 area
- OR
- 6 slices of meaty uncured bacon overlapping at edges
- 2 teaspoons fennel seeds
- Zest of 1 lemon
- 4 large cloves garlic, chopped
- 2 tablespoons rosemary, stripped from stems, chopped
- 1 pork tenderloin, trimmed of silver skin, 1 to 1 ¼ pounds
- Coarse black pepper
- Kosher salt
- Olive oil, for drizzling
- Lemon wedges
Preheat oven to 375°F.
Lay the pancetta on the deli paper so they are shingled in a 10×12” rectangle. If using bacon, lay the slices so they overlap at the edges. Sprinkle with fennel seeds, lemon zest, garlic and rosemary.
Heat large, cast-iron skillet over medium-high heat.
Season pork with salt and pepper then wrap tenderloin in the pancetta or bacon. Tie with kitchen twine in several places so everything stays wrapped. Drizzle roll with olive oil and brown in the hot pan evenly. Transfer skillet to oven and finish cooking until tenderloin reaches an internal temperature of 135°F to 140°F. Let meat rest before slicing. Douse sliced meat with lemon juice.
While meat cooks, pulse-chop the giardiniera and olives into a relish and combine with a little EVOO.
Arrange the meat on rolls and top with relish and provolone.