Rosemary-Sage Pork Tenderloin With Pancetta And Fried Capers

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
247
FAT
69%
CHOL
4%
SOD
52%

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Ingredients for 8 servings

1 Tbs. olive oil

2 Tbs. chopped fresh rosemary

2 Tbs. chopped fresh sage

1 Tbs. fennel seeds, crushed

1 1/2 tsp. kosher salt

1/2 tsp. freshly ground pepper

2 pork tenderloins, trimmed, about 1 1/2 lb. total

4 garlic cloves, quartered lengthwise

4 thin slices pancetta

1/4 cup capers, drained and patted dry

1 Tbs. fine cornmeal

1/2 cup olive oil

Sea salt, to taste

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