Pancetta Wrapped Pork Roast
Serves 8
Recipe By: Giada De Laurentiis
8 large garlic cloves
1 tablespoons finely chopped fresh rosemary leaves
1 tablespoons finely chopped fresh thyme leaves
1 tablespoons olive oil
1 (3 1/2 to 4-pound) tied boneless pork loin roast
Salt and freshly ground black pepper
4 ounces thinly sliced pancetta
1 1/2 cup chicken broth
1 1/2 cup dry white wine
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 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 until a meat thermometer inserted into the center
registers 145 degrees F 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.
Prep Time: 25 minutes
Cook Time: 1 hour
Yield: 6 to 8 servings
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