Ingredients

1 pork tenderloin (600 g)

4 tablespoons Dijon mustard

100 g pancetta, thinly sliced into 12-14 slices

2 tablespoons olive oil

4 tablespoons pesto sauce (pepper and fig or red pesto of your choice, 3+1)

400 g fresh puff pastry

fresh oregano leaves (or herb of your choice, fresh or dried)

Directions

Remove all visible fat from the tenderloin and coat all sides with Dijon mustard.

Tightly wrap in pancetta slices, tie with a string if necessary. Place on a baking sheet coated with olive oil. Bake in the oven for 20 - 30 minutes at 200°C.

When done, cool down and remove pancetta slices.

In a food processor mix and combine crisp pancetta slices with 3 tablespoons of the pesto. Set aside.

Sprinkle fresh oregano leaves over puff pastry cut into rectangle slightly larger than the length of the tenderloin. Place the cooled tenderloin along the longer edge of the dough.

Roll the tenderloin and puff pastry sheet into a roll. With little water crimp the edges together to seal. Cut the remaining pastry into strips and decorate the roll, if you wish.

Use the remaining pesto to mix with little olive oil, if necessary, and brush the pastry roll. Bake in oven for 20 minutes at 200°C.

Before serving, leave to stand for 10 minutes, then cut into thick slices and serve with a pancetta and pest spread.