Grab a drink and put your pinky up, Pancetta-Wrapped Pork Roast will make you feel like the royalty that you are! The tender, rosy roast receives the VIP treatment by getting generously seasoned with a garlicky rosemary and thyme rub. As if that wasn’t enough flavor, the meat is literally covered in MORE meat! Drapes of rich pancetta are wrapped around the roast to add even more depth and prestige. Roasted in a drawn bath of salty chicken broth and dry white wine, your taste buds will crown Pancetta-Wrapped Pork Roast the best dish in all the land!
Ingredients
- 8 large cloves garlic
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 tablespoon olive oil
- 1 (3.5-4-pound) pork loin roast, boneless and tied
- salt, to taste
- pepper, to taste
- 4 ounces pancetta, thinly sliced
- 1 1/2 cups chicken broth
- 1 1/2 cups dry white wine
Directions
Step 1 -In a small food processor, blend the garlic, the rosemary, the thyme, and the oil, scraping down the sides of the bowl occasionally, until the garlic is minced.
Step 2 -Generously sprinkle the pork roast with the salt and the pepper.
Step 3 -Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle.
Step 4 -Spread 1/2 of the garlic mixture over 1 side of the pork,
Step 5 -Place the pork (with the garlic mixture-side down) in the center of the pancetta rectangle.
Step 6 -Spread the remaining garlic mixture over the other side of the pork.
Step 7 -Wrap the pancetta slices around the pork.
Step 8 -Place the wrapped pork in a roasting pan.
Step 9 -Cover and refrigerate for at least 1 hour and up to 24 hours.
Step 10 -Preheat the oven to 400 degrees F.
Step 11 -Pour 1/2 cup of the broth and 1/2 cup of the wine into the roasting pan.
Step 12 -Once the pork is in the oven, repeat this step every 20 minutes using the remaining broth and the remaining wine.
Step 13 -Roast the pork until an instant thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour.
Step 14 -Transfer the pork to a cutting board.
Step 15 -Tent the pork with aluminum foil and let it stand for 10 minutes.
Step 16 -Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
Step 17 -Discard the aluminum foil and use a large, sharp carving knife to cut the pork into 1/4-inch-thick slices.
Step 18 -Serve with the pan juices.
