Pancetta-wrapped Veal Tenderloin & Marsala Sauce

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Pancetta-wrapped Veal Tenderloin & Marsala Sauce
2 veal tenderloins 3/4 lb. pancetta, sliced thin 1/2 tsp. fresh thyme Ground black pepper, to taste 2 Tbs. olive oil                           Sauce 1 medium onion, sliced thin  1/4 lb. wild mushrooms, sliced 1 Tbs. olive oil 1/4 cup marsala 1/4 cup water 1/4 cup heavy cream 1/4 cup cherry tomatoes 1 Tbs. thyme Salt & pepper, to taste 1 Tbs. parsley, chopped Sea salt, to taste  
Preheat oven to 375°F. Place tenderloin on a cutting board. Lay a row of overlapping pancetta rounds on the board along the length of the tenderloin. Place a second row of rounds that overlaps the first and then a third row, creating a layer of pancetta large enough to wrap the loin. Sprinkle pancetta with half the thyme and black pepper. Place tenderloin on top of pancetta and roll, using your fingers to press slices against the veal, so it’s wrapped well. Tie with butcher’s twine. Repeat with second tenderloin. In a sauté pan, warm olive oil over medium heat and add tenderloins, turning until the meat is browned on all sides, about five minutes.     Reserve half the juices in the sauté pan. Place veal on a roasting rack and cook in oven for 15 minutes for medium-rare meat. Remove from oven and allow to rest for 10 minutes. Sauce In a saucepan, caramelize onion in reserved veal juices over medium heat. Add mushrooms and olive oil. Pour in marsala and continue cooking until the alcohol has almost evaporated. Add water, cream, tomatoes, thyme, salt, and pepper, and continue cooking until sauce has reduced to a thick consistency. Remove from heat and add parsley. Slice veal into half inch-thick rounds, pour sauce over top, and sprinkle with sea salt.