Ingredients
Porchetta
2 pork tenderloins (about a pound each), trimmed of excess fat and silver skin
Salt and ground black pepper
4 sprigs fresh rosemary, leaves removed and chopped
10 thin slices pancetta or bacon
2 tablespoons EVOO - Extra Virgin Olive Oil, plus additional
4 ciabatta rolls
Preparation
split the tenderloin in half but not all the way and add the ingredients. cover with pancetta and o.oil. cook for about 45 min or as long as the package says.
