This year I am making another pork loin. However, instead of stuffing it, I am wrapping it in pancetta and herbs. You can use bacon, but the pancetta makes a better presentation, in my opinion. This looks complicated, but is VERY easy.
Serves 4-6Time: Prep: 20, cook time: 20-30 minutes per pound
Hardware: Cutting board and knives, a food processor, a rubber spatula, parchment paper, butcher’s twine, kitchen scissors, tongs, a broiler pan
- 1 tablespoon of olive oil
- 2 tablespoon fresh rosemary
- 2 tablespoons fresh sage
- 2 tablespoons fresh thyme
- 4-5 garlic cloves
- 1½ pound pork loin roast
- ½ pound thick sliced pancetta
- Preheat the oven to 425º.
- Place the herbs, garlic, and olive oil into the food processor and pulse a few times. Scrape the sides of the hopper down and pulse a few more times. Set aside.
- Cut off about 5 six inch pieces of twine.
- Roll out a large (1’x1’) piece of parchment paper. On top of the paper evenly space out the kitchen twine, about an inch apart, the length of the pork loin. Lay out the slices of pancetta on top of the twine. Overlap the slices so that they cover a square area the length and width of the pork loin.
- Rub the herbs all over the pork loin. You can place any leftover herbs in a line down the pancetta.
- Lay the pork loin perpendicular to the twine. Use the wax paper to help wrap the pancetta around the pork. Tie the twine snuggly around the pork.
- Place the loin onto the broiler pan and roast the pork loin for 20-30 minutes per pound. Making sure not to disturb the pancetta, flip the roast over about half way through. Remove the roast from the oven when the thermometer reads 145˚ when inserted in the middle of the roast.
- Allow the meat to rest for 10-15 minutes before serving. Carefully cut the twine and remove it without removing the pancetta. Because the pancetta, or bacon if you are using that, is salty I have found more salt unnecessary.
Overlap the pancetta
|Rub the roast with herbs|
|Tie the twine snuggly |
around the roast