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Pancetta Wrapped Pork Roast

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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.

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