Pancetta Wrapped Pork Roast

By á-170456

Ingredients

• 8 large garlic cloves
• 1 tablespoon finely-chopped fresh rosemary leaves
• 1 tablespoon finely-chopped fresh thyme leaves
• 1 tablespoon olive oil
• 1 tied 3 1/2- to 4-lb boneless pork loin
• roast
• Salt to taste
• Freshly-ground black pepper to taste
• 4 ounces thinly-sliced pancetta
• 1 1/2 cups chicken broth
• 1 1/2 cups dry white wine

Details

Servings 6

Preparation

Step 1

Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.

Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture-side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.

Preheat the oven to 400 degrees.

Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.

Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.

This recipe yields 6 to 8 servings.