ROAST PORK TENDERLOIN WITH APPLE AND SAGE

• 10 slices smoked pancetta
• one pork tenderloin (about 1 lb.)
• one apple
• 12 sage leaves
• 1/2 red onion, finely sliced
• freshly ground pepper
• 1 teaspoon olive oil
Preheat the oven to 425F.
Core and slice the apple into rounds about 5mm thick. Lay down the center of a roasting tin which is just large enough to take the meat. Top the apple with the sage leaves and the sliced red onion.
Trim the pork tenderloin, removing any sinew or random bits of fat. Fold the thin end back on itself so as to create a piece of meat that is the same thickness all the way along. Grind a generous amount of pepper over the meat.
Wrap the slices of pancetta around the pork, starting from the middle and working towards each end. Make sure you wrap tightly around the folded end of the tenderloin. Set wrapped pork on top of the fruit and vegetables. Drizzle with the olive oil.
Roast for 15-20 minutes, depending on the weight of your tenderloin. Once roasted, cover with foil and allow to rest for at least 10 minutes before carving into thick slices. Drizzle with the pan juices and serve with potatoes and vegetables of your choice.