PANCETTA-WRAPPED PORK WITH APPLE STUFFING

By Sube

This can be prepared a day ahead - just remove it from the refrigerator about an hour before roasting it.

Ingredients

• 1 Chorizo or cooked spicy sausage
• 1 small apple
• 1/4 cup (50 ml) dried apricots (optional)
• 4 green onions, thinly sliced
• 1 tbsp. chopped fresh rosemary or 1/2 tsp crumbled dried rosemary
• 1/2 tsp dried oregano leaves
• 1/4 tsp each salt and pepper
• 2 - 2 -1/2 lb. boneless pork loin roast
• 4 round thin pancetta slices
• 4 sprigs fresh rosemary
• Butcher's twine

Details

Servings 6
Preparation time 15mins
Cooking time 65mins

Preparation

Step 1

Preheat oven at 350F and line a baking sheet with foil.

For Stuffing:
Finely chop sausage, unpeeled apple and apricots. Place all in a medium bowl. Stir in green onions, rosemary, oregano and salt and pepper. Set aside

Using a long knife, slice meat in half horizontally, but not all the way through, so you can open it up like a book. For a small roast, cover one side o the "book" with about two thirds of stuffing. For a large roast, use all the stuffing. Leaving a 11-in edge, fold other side of "book" over sausage mixture. Wrap or cover pork with pancetta, overlapping slightly. Top with rosemary sprigs. Tie with twine to hold everything in place. Seal any extra stuffing in a foil package.

Place pork on prepared baking sheet and stuffing package beside it. Roast in centre of preheated oven until an instant read thermometer inserted into thickest part of pork reads 155F 50 to 70 minutes. Remove roast to a carving board. Let stand for 10 min then thickly slice.