It all sounds rather complicated doesn’t it? But no, really quite simple and very delicious in a very Italian way. With instant polenta ready in 4-5 minutes, and little preparation necessary for the pork tenderloin, this dish can be put together in a short time and produces results good enough for a dinner party. Tenderloin is beautifully tender anyway but with this stuffing becomes rich and juicy also.

Ingredients - serves 4

450g pork tenderloin
80g pancetta
grated zest & juice of 1 lemon
small bunch of fresh sage, chopped
150g ricotta cheese
salt, pepper

1/2 x 375g pack of instant polenta
100g dolcelatte cheese, diced

rocket salad

Method

Preheat the oven to 200° C
Make the polenta by bringing 750ml water to the boil, sprinkle in the polenta whilst stirring
constantly. Cook over a low heat for 4-5 minutes until thickened then beat in the diced dolcelatte. Pour into a dish to a depth of about 2 cm and leave to set. Remember to reheat for a few minutes in the oven before serving.

Mix together the ricotta with the lemon zest, some seasoning and chopped sage. Lay the pancetta slices across a board, edge to edge, and lay the tenderloin down the middle (ready for wrapping). Cut deep incisions into the pork tenderloin about every inch along its length. Divide the mixture between the incisions (reserving about a third of it for the sauce) with a spoon. Now, as best you can, roll and wrap the pancetta around the whole thing. Transfer to a roasting tray and the oven for 30 minutes until cooked through. Remove to a warm plate to rest and then cut into thick slices for serving.

Place the tray over heat and add a splash of water or stock to the meat juices and a squeeze lemon juice, salt and pepper to taste. Keep warm. Cut discs from the polenta and sit on plates with sliced, stuffed tenderloin over - and spoon over some sauce before serving with rocket salad.