Cooking time: 45min  Difficulty: medium  Calories: 571


17 1/2 oz. (500 g) pork tenderloin

3 1/2 oz. (100 g) caul fat

1 3/4 oz. (50 g) lard or bacon, finely chopped

1/2 clove garlic, finely chopped

2 1/4 tbsp. (30 ml) extra-virgin olive oil

3 1/2 tbsp. (50 g) unsalted butter 

1/3 cup plus 1 1/2 tbsp. (100 ml) Marsala wine

1 3/4  oz. (50 g) Parma ham, sliced

Chopped fresh sage to taste

Chopped fresh rosemary to taste

Chopped fresh thyme to taste

All- purpose flour, as needed

Salt and pepper to taste


Heat the oven to 390oF (200oC). Rinse the caul fat under running water. Prepare a mixture of lard or bacon, sage, rosemary, thyme and garlic. Trim any excess fat from the pork tenderloin, season with salt and pepper and spread the lard-herb mixture over it. Wrap it in the Parma ham and then in the caul fat. Flour the pork lightly and sauté in a skillet with the oil and butter, then add the bits of meat that you have trimmed off.

Place in a roasting pan and roast in the oven for 12-13 minutes, or until a meat thermometer inserted into centre of pork reads 155oF (68oC). Remove the pork from the roasting pan and keep warm. Remove the excess fat, deglaze the baking pan with Marsala wine, and reduce the cooking juices as much as necessary. Slice the meat and serve with sauce.