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 tastebuds will crown Pancetta-Wrapped Pork Roast the best dish in all the land!
Ingredients
• 8 large cloves of garlic • 1 tablespoon fresh rosemary leaves, finely chopped • 1 tablespoon fresh thyme leaves, finely chopped • 1 tablespoon olive oil • 1 (3.5-4-pound) tied pork loin roast, boneless • salt, to taste • pepper, to taste • 4 ounces pancetta, thinly sliced • 1 1/2 cups chicken broth • 1 1/2 cups dry white wineDirections
In a small food processor, blend the garlic, rosemary, thyme, and oil, scraping down the sides of the bowl occasionally, until the garlic is minced.
Generously sprinkle the pork roast with salt and pepper.
Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle.
Spread 1/2 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 (with the 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 for at least 1 hour and up to 24 hours.
Preheat the oven to 400 degrees F.
Pour 1/2 cup broth and 1/2 cup wine into the roasting pan.
Once the pork is in the oven, repeat this step every 20 minutes using the remaining broth and remaining wine.
Roast the pork until an instant thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour.
Transfer the pork to a cutting board.
Tent the pork with aluminum foil and let it stand for 10 minutes.
Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
Discard the aluminum foil and use a large, sharp carving knife to cut the pork into 1/4-inch-thick slices.
Serve with the pan juices.
