- 4
Ingredients
- 2 lb. Pork Loin Roast, boneless, butt end
- 1 Cup Pistachio Pesto
- 2-3 Strips Pancetta or Bacon, thin sliced
- 2 oz.Olive Oil
- 1 Head Escarole, chopped
- Salt and Pepper
Preparation
Step 1
Starting just above the tail fat, start cutting around the eye of the roast, unrolling the roast as you go, until the roast lays out flat, and the center part (the eye) of the roast has been removed. You should have a uniform ½ to ¾ inch thick filet. Spread pesto on the filet, except for a two-inch strip on the fatty end. Roll the filet in on itself, from the meaty end toward the fat end, until a cylinder has been formed. Lay pancetta or bacon strips out flat on your work surface. Position the pork roast seam side up on the bacon and roll around the roast overlapping the bacon, forming a tight package. Secure with meat string around the diameter of the roast.
In the frying pan over medium heat, add olive oil and slowly brown the bacon on the roast until all of the bacon is evenly cooked.
Then bake in a 325º oven, turning occasionally until internal temperature reaches 140º. Remove the roast from pan and let rest on a cutting surface while preparing escarole.
Pour off all but one ounce of fat from roasting pan. Add escarole and cook over medium heat until softened.
Season with salt and pepper keep warm. Remove meat string before slicing.