I was at Costco the other day (what’s new?) and was shopping for the “Tucson Roommate Dinner” when I spotted a new item – a huge roll of pancetta.  It was just too gorgeous and I couldn’t resist.  Now I have to think of dishes to make with my 2 pounds! Pancetta is an Italian bacon that is cured with salt, pepper, and other spices. It is dried for about three months but is not usually smoked. It comes from the pork belly only instead of the sides and belly of the pig, as American bacon does. It is sold in either thin slices or in a roll. Each region of Italy produces its own type of pancetta and in Corsica, it is considered a regional flavor. Since I really don’t want to have pancetta for dinner every night for two weeks, I will be freezing the excess. To do so, I will cut it into 1/2-inch pieces (each about 4 ounces) wrap each tightly in plastic wrap, then in foil, place all pieces in a freezer zip-lock; label with the contents and date, and freeze.

This recipe is pork with more pork. Pork tenderloin with little bits of pancetta inserted inside. The silver skin needs to be removed from the tenderloin, if you need instruction, please see the Tip Index under pages, to the left.  The sauce uses a reduced beef broth.  Be careful when reducing the broth. It seems to take a long time at first, but once it is reduced by half, the next reduction of half again goes quickly.  When reducing a liquid like this, keep a glass measuring cup next to the stove and when you think you’re getting close to the correct amount, just pour the liquid from the pan into the measuring cup.  Keep checking every couple of minutes near the end so you don’t go too far. If you happen to reduce it too much, just add water to correct it.
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