Little Pork Bundles
|Pork tenderloin slice||8 , cut 3/8 inch thick|
|Pancetta||1⁄4 Pound, cut into 8 slices|
|Olive oil||1 Tablespoon|
|Dried bay leaves||3|
|Freshly ground pepper||To Taste|
|Dry white wine||1 Cup (16 tbs)|
Remove excess fat from pork loin.
Place slices between 2 pieces of waxed paper and pound until thin.
When pounding meat do not use a straight up and down movement.
Use a sliding action so meat is stretched more than flattened.
Place 1 slice pancetta over each slice of pork.
Roll up pork and secure each roll with 1 or 2 wooden picks.
Melt butter with oil in a medium skillet.
When butter foams, add meat and bay leaves.
Cook meat over medium heat until golden brown on all sides.
Season with salt and pepper.
Cook uncovered 10 to 12 minutes or until wine is almost all evaporated.
Only 1 or 2 tablespoons of thickened wine sauce should remain in skillet.
Place meat on a warm platter.
Spoon sauce over meat.