Pancetta Wrapped Tenderloin

Preheat the oven to 425 degrees with a heavy bottomed skillet inside to heat along with the oven.

 When the oven reaches temperature, remove the roast from the plastic, place in the skillet and return to the oven.

 In 20 to 24 minutes the pancetta will be gloriously brown and crispy and the roast is finished.  Remove from the oven and put the tenderloin on a carving board to rest while you prepare the sauce (optional).

For the sauce- 

Place the skillet over medium heat on the stove and add 1/2 cup of decent white wine and stir with a wooden spoon to dislodge any bits of meat that have stuck to the skillet. Reduce the wine by about half, then add 1 cup of either chicken, duck or pork stock. Bring to a simmer for 3 or 4 minutes, add salt as desired, then stir in 1 tablespoon of butter.  

Slice the pork into medallions and plate, spooning a little sauce over each slice.