- 8 cloves garlic (large cloves)
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 tablespoon olive oil
- ½ tied boneless pork loin roast (3 1/2 to 4-pound)
- Salt and freshly ground black pepper
- 3 ounces thinly sliced pancetta
- ¾ cups chicken broth
- ¾ cups dry white wine
Modification made that introduced the pocket cut into the pork loin.
1. 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.
2. Slice the pork loin about halfway in, making a pocket. 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 1/3 one side of the pork, 1/3 into the pocket, and the remaining third on the other side. 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. Tie the loin at two inch intervals with kitchen twine. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.
3. Preheat the oven to 400 degrees F.
4. 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.
5. Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.
Pancetta-Wrapped Pork Loin. To import, drag image to your MacGourmet recipe box.