Pancetta-Wrapped Pork Roast
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
54
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
8 large
Garlic Cloves1 tbsp
Olive Oil1
Salt110 g
Pancetta (thinly sliced)1.5 cups
Chicken Broth1.5 cups
White Wine (dry)Directions:
1
Watch how to make this recipe
2
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
3
Sprinkle the pork roast generously with salt and pepper
4
Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle
5
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
6
Place the pork, garlic mixture side down, in the center of the pancetta rectangle
7
Spread the remaining garlic mixture over the remaining pork
8
Wrap the pancetta slices around the pork
9
Place the pork in a roasting pan
10
Cover and refrigerate at least 1 hour and up to 1 day
11
Preheat the oven to 400 degrees F
12
Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan
13
Add more broth and wine to the pan juices every 20 minutes
14
Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour
15
Transfer the pork to a cutting board
16
Tent with aluminum foil and let stand for 10 minutes
17
Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top
18
Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices