PANCETTA-STUFFED BEEF TENDERLOIN
Time: 40 min.
Yield: serves 8-10
Preheat: oven to 400°F
1 (3-lb.) trimmed and tied beef tenderloin at room temperature
2 oz. thinly sliced pancetta (Italian unsmoked cured bacon), cut into ⅓-inch pieces
2 tsp. kosher salt
2 tsp. black pepper
2 tbsp. grape seed oil
• 1½ lb. cherry tomatoes (5 cups)
½ tsp. salt
¼ tsp. dried hot red pepper flakes
¼ cup plus 2 tablespoons extra-virgin olive oil
1 cup firmly packed fresh flat-leaf parsley leaves
1 garlic clove, sliced
1 tbsp. red wine vinegar
Pat beef dry and cut ½-inch-deep slits at 1-inch intervals all over roast, then insert 1 piece of pancetta into each slit. Sprinkle beef with kosher salt and pepper.
Heat oil in a 12-inch, heavy skillet over high heat until just smoking, then brown beef on all sides, about 5 minutes.
Transfer beef to a small roasting pan. Roast beef in middle of oven until an instant-read thermometer, inserted diagonally 2 inches into center, registers 120°F, about 20 minutes.
Transfer beef to a sheet tray and let stand, loosely covered with foil for 15 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)
Toss together tomatoes, salt, red pepper flakes, and ¼ cup oil in a 13- by 9-inch glass baking dish. Roast on lower rack until tomatoes burst and release their juices, about 30 minutes. Meanwhile, pulse parsley and garlic with vinegar and remaining 2 tbsp. oil in a food processor until chopped, then transfer to a bowl.
Stir tomatoes with their juices into parsley mixture. Slice roast and serve with sauce.
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.