Pancetta-Wrapped Pork and Dijon Mashed Potatoes

  • Yield: 4 servings
  • Prep: 25 mins
  • Cook: 33 mins

Richard Dickson, executive chef at the Harvest Café, walked away with the People's Choice award in 2001 for this flavorful pork dinner.


1/2cup sugar
1/2cup rice vinegar
1tablespoon diced fresh ginger
1tablespoon mustard seeds
1/4cup diced red onion
2large tomatoes, peeled, seeded and diced
1/2cup 2% reduced-fat milk
3tablespoons butter
4tablespoons Dijon mustard
2large russet potatoes, peeled and quartered
1/2teaspoon salt
italian bacon-- Freshly ground black pepper
1/4pound thinly sliced pancetta
1-- pork tenderloin, fat and silver skin removed (about 1 pound)
1teaspoon olive oil
4-- radicchio leaves


  1. To prepare chutney, place a heavy saucepan over medium heat. Add sugar and cook, stirring occasionally, until golden, about 10 minutes. Stir in vinegar; add ginger, mustard seed, red onion and tomatoes. Cook over low heat until liquid is absorbed. Cool.
  2. To prepare potatoes, combine milk, butter and mustard in a small saucepan. Heat until warm.
  3. Bring 3 quarts of salted water to a boil. Add potatoes; cook until tender. Drain and return to pan. Add milk mixture. Mash potatoes with a potato masher. Add salt and pepper. Keep warm.
  4. To prepare pork, wrap pancetta slices around tenderloin from one end to the other. Slice into 1-inch thick medallions. Use toothpicks to secure pancetta, if necessary. Heat oil in a large skillet or grill pan; add pork and cook over medium-high heat 4 to 5 minutes per side.
  5. To serve, place a radicchio leaf in center of each plate. Scoop potatoes into it. Place tenderloin next to potatoes. Spoon chutney next to pork.


Nutritional Info *per serving

  • Calories 710
  • Glycemic Load 17
  • Fat 28g
  • Saturated Fat 12g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 11g
  • Cholesterol 140mg
  • Sodium 1450mg
  • Potassium 1740mg
  • Carbohydrate 73g
  • Fiber 4g
  • Sugars 32g
  • Protein 43g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 40%
  • Calcium 10%
  • Iron 20%