Pork Tenderloin Wrapped in Pancetta with Pinot Noir Glace
6 pork tenderloins
1 ½ lbs. sliced pancetta
2 c. Pinot Noir
2 c. veal glace
1 can cannellini beans
2 medium tomatoes, diced
1 large bunch red Swiss chard, ribs removed
White truffle oil
Salt and pepper to taste
Pinot Noir Glace
In a medium sauce pan, add Pinot Noir and veal glace. Over medium heat, reduce liquid by half. Salt and pepper to taste. Set aside and keep warm.
Preheat oven to 400 degrees F. Remove silver membrane from tenderloin fillets. Wrap pancetta around fillets and secure with toothpick.
In a large skillet, add 2 T. olive oil and sear tenderloin fillets on both sides. Place on a sheet pan and place in oven for 15 to 20 minutes. Remove from oven; allow tenderloin to rest for 5 minutes before slicing.
Remove excess oil from skillet and add tomatoes, beans, and Pinot Noir glace. Reheat and keep warm.
In a small skillet, add 1 T. olive oil and Swiss chard. Cook until chard begins to wilt. Ladle Pinot Noir glace onto warm plates and place Swiss chard on top of the glace in the center of the plate.
Remove toothpicks from the pork and slice, placing three to four pieces on top of the chard. Drizzle with truffle oil, garnish, and serve.