Pancetta Wrapped Roasted Pork Loin (Recipes) - DeLaurenti - Specialty Food and Wine

Blend the garlic, rosemary, thyme, and oil in a small food processor until it forms a paste.

Sprinkle the pork roast generously with salt and pepper. Butterfly the loin lengthwise. Arrange the pancetta slices on your counter or cutting board, overlapping each slice a bit. (Done correctly, it will be in the shape of a rectangle big enough to wrap the loin.) Spread half of the garlic mixture along the butterflied surface of the loin and fold the loin back over itself. Spread the other half of the garlic mixture over one side of the loin. Place the loin, garlic mixture side down, in the center of the pancetta rectangle. Wrap the pancetta slices around the pork and tie the whole thing up with string. It doesn't have to be pretty; it just has to keep the pancetta on the loin. You'll cut the string off before you carve and serve. Place the pork in a roasting pan, covered, and refrigerate the whole thing for about an hour - you want the loin cold.

Preheat the oven to 350 degrees F.

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 for 90 minutes covered. Raise oven temp to 400 and finish for 30 minutes to crisp the pancetta Transfer the pork to a cutting board. Cover with aluminum foil and let stand for 10 minutes. (This is a HUGE step. Dry pork awaits those who don't.) Remove the string. Reduce the pan drippings with white or red wine then sauce the carved loin.

Pancetta Wrapped Roasted Pork Loin
Serves 4-6 1 (3 1/2 to 4-pound) boneless pork loin 4 oz thinly sliced pancetta 1 1/2 cups chicken broth 1 1/2 cups dry white wine 8 large roasted garlic cloves (roast in olive oil for 20 minutes in 450 degree oven) - Save time and buy the roasted garlic head here at DeLaurenti! 1 Tbsp fresh rosemary 1 Tbsp fresh thyme 1 Tbsp olive oil Salt and pepper	This is a good one. You can make this a day ahead of time or even freeze an extra loin. When guests arrive, you’ll kill 'em with your skills! Blend the garlic, rosemary, thyme, and oil in a small food processor until it forms a paste. Sprinkle the pork roast generously with salt and pepper. Butterfly the loin lengthwise. Arrange the pancetta slices on your counter or cutting board, overlapping each slice a bit. (Done correctly, it will be in the shape of a rectangle big enough to wrap the loin.) Spread half of the garlic mixture along the butterflied surface of the loin and fold the loin back over itself. Spread the other half of the garlic mixture over one side of the loin. Place the loin, garlic mixture side down, in the center of the pancetta rectangle. Wrap the pancetta slices around the pork and tie the whole thing up with string. It doesn't have to be pretty; it just has to keep the pancetta on the loin. You'll cut the string off before you carve and serve. Place the pork in a roasting pan, covered, and refrigerate the whole thing for about an hour - you want the loin cold. Preheat the oven to 350 degrees F. 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 for 90 minutes covered. Raise oven temp to 400 and finish for 30 minutes to crisp the pancetta Transfer the pork to a cutting board. Cover with aluminum foil and let stand for 10 minutes. (This is a HUGE step. Dry pork awaits those who don't.) Remove the string. Reduce the pan drippings with white or red wine then sauce the carved loin. Serving Suggestions and Tips: Sangiovese or a hearty pinot noir would be delightful with this dish.
Posted by Pat on September 12, 2009 2:30 AM