3 ounces thinly sliced pancetta, cut into thin strips
1/3 cup finely chopped mint
1 pound pork tenderloin, cut into 1/2-inch dice
1/2 cup walnuts, coarsely chopped
1/2 cup coarsely chopped pitted Calamata olives
Salt and freshly ground pepper
1/2 cup dry white wine
3/4 pound pappardelle or fettuccine
1/2 cup freshly grated Pecorino Romano cheese
Heat the oil in a skillet. Add the onion, celery, garlic, pancetta and 3 tablespoons of the mint. Cook over moderately high heat, stirring, until the pancetta is slightly crisp, about 6 minutes.
Push the onion mixture to the side of the skillet. Add the pork and cook until browned, about 5 minutes. Stir in the walnuts and olives, season with salt and pepper; cook for 1 minute. Add the wine; simmer over moderate heat until reduced to 2 tablespoons, about 5 minutes.
In a large pot of boiling salted water, cook the pasta until al dente; drain well. Add the pasta to the skillet and toss with the sauce over moderately high heat for 1 minute. Serve the pasta in bowls, sprinkled with the remaining 2 tablespoons of mint and the cheese.