Wausau Pilot & Review

This pancetta-wrapped pork roast combines the juiciness of pork with the rich, salty flavor of pancetta, making it a perfect centerpiece for a special meal.

Pancetta-Wrapped Pork Roast Recipe

Ingredients:

  • 1 boneless pork loin roast (about 3 to 4 pounds)
  • 8 to 10 slices of pancetta
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and freshly ground black pepper to taste
  • 1/2 cup white wine (for deglazing)
  • Fresh rosemary and thyme sprigs, for garnish

Instructions:

  1. Prep the Pork: Preheat your oven to 375°F (190°C). If your pork loin is tied, untie it and lay it flat. Season the inside with salt, pepper, minced garlic, rosemary, and thyme.
  2. Wrap with Pancetta: Roll the pork loin back into shape. Wrap the pancetta slices around the pork loin, slightly overlapping each slice to cover the pork completely. Tie the pork loin with kitchen twine to secure the pancetta and herbs.
  3. Brown the Pork: Heat olive oil in a large ovenproof skillet over medium-high heat. Add the pork loin and brown on all sides, about 2 minutes per side.
  4. Roast: Transfer the skillet to the preheated oven. Roast until the pork reaches an internal temperature of 145°F (63°C), about 1 hour to 1 hour and 15 minutes. Baste occasionally with the pan juices.
  5. Rest: Remove the pork from the oven and let it rest on a cutting board for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat.
  6. Make the Sauce: While the pork rests, place the skillet over medium heat and deglaze with white wine, scraping up any browned bits from the bottom of the pan. Reduce the sauce by half and season to taste.
  7. Serve: Slice the pork loin and arrange on a platter. Drizzle with the reduced sauce and garnish with fresh rosemary and thyme sprigs.

Enjoy your cooking!

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