Pancetta-Wrapped Pork Roast

By kstiles13

Cook with Pear Chutney and Cauliflower Puree

Ingredients

• 1 pork loin (1 1/2 pounds)
• 8 to 10 cipollini, or small white onions, unpeeled
• 1 tablespoon extra-virgin olive oil
• Coarse salt and freshly ground pepper
• #
• For the Wrap
• 2 tablespoons finely chopped fresh rosemary, plus several sprigs
• 1/4 pound pancetta (Italian bacon), or bacon, thinly sliced
• #
• For the Sauce
• 1 teaspoon unsalted butter, softened
• 1 teaspoon all-purpose flour
• 1 cup chicken stock, preferably homemade

Details

Servings 4
Preparation time 5mins
Cooking time 6mins

Preparation

Step 1

1. Preheat oven to 375 degrees. Season pork with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
2. Rub pork with chopped rosemary; wrap with pancetta, overlapping strips slightly. Lay rosemary sprig on top; tie pork with kitchen twine. Scatter onions and rosemary sprigs around pork. Roast in oven, basting occasionally with cooking juices, until internal temperature is 145 degrees on a meat thermometer, 35 to 40 minutes. Remove from oven. Transfer pork and onions to a platter; cover with foil.

3. Make pan sauce: In a small bowl, combine butter and flour. Pour off fat from skillet; place over medium heat. Add stock, scraping bottom of skillet to loosen browned bits. Bring to a boil; reduce liquid slightly, about 2 minutes. Whisk in butter mixture; cook until thickened. Season with salt and pepper. Serve hot with pork and onions.