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Wrapped Tenderloin (Maiale in Crosta)

Wrapped Tenderloin (Maiale in Crosta)


For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina’s popular recipes for you to try at home, but this month we highlight Lee’s Maiale in Crosta.


  • 500 grams of high quality tenderloin (trimmed)
  • 1 baguette
  • Approx. 12 strips of pancetta or 10 slices of un-smoked bacon
  • 4 laurel leaves
  • Seasoning (finely chopped): rosemary, sage, fennel seeds, oregano


  1. Roll the tenderloin in the seasoning mix until lightly covered. Please note, you don’t require salt and pepper as we get these flavours from the pancetta!
  2. Cut the bread in half, if possible leave one side attached, and scoop out a little of the bread to create space for pork tenderloin to fit snugly.
  3. If the baguette is longer than the tenderloin trim the ends so that it is the same size and wrap with pancetta or bacon strips and place laurel leaves on top.
  4. Wrap tightly in good quality aluminium foil and place on a shallow baking tray.
  5. Add a little water to keep the meat moist and cook in a preheated oven for 45 hour at 180 degrees.
  6. Allow to rest for 30 minutes, before slicing to desired thickness.
  7. Serve with seasonal tossed green salad or diced and roasted vegetables; potatoes, carrots, zucchini, aubergines and fennel.

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