Pancetta Wrapped Pork Roast

My Dad requested pork for his 69th birthday dinner. I researched quite a few recipes thinking of combining bits & pieces of each, until I saw this one by Giada. It had 200 reviews & a 5 star rating. I get why!!!!!

This was so easy to prepare as I got it ready the day before & just popped it in the oven the day of. And talk about delicious! The pancetta, an Italian bacon,  gives such a nice flavor & the pan juices are perfect for serving with mashed potatoes. You don't have to worry about making a thick sauce after the roast is done.

This is perfect for a special dinner or even just a weekend night at home with the family. I loved it & can't wait to make it again. Leftovers can easily be used for some cuban sandwiches. Just see my notes as usual for modifications!

PANCETTA WRAPPED PORK ROAST

{ Printable Recipe Here }

6-8 large garlic cloves
1 tblspn finely chopped fresh rosemary leaves
1 tblspn finely chopped fresh thyme leaves
1 tblspn olive oil
1 (3 1/2 to 4 lb) tied boneless pork loin roast *
Salt & freshly ground black pepper
4-6 ounces sliced pancetta *
1 1/2 cups chicken broth
1 1/2 cups dry white wine

Blend the garlic, rosemary, thyme & oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced. Sprinkle the pork roast generously with salt & pepper. Spread the garlic mixture all over the pork, including the bottom. 

Overlap slices of the pancetta all over the top & part of the sides of the pork. Place the pork in a roasting pan. Cover & refrigerate at least 1 hour & up to 1 day.

Take your pork out 1 hour before you plan to place in oven. Preheat the oven to 400 degrees F. Pour 1/2 cup of broth & 1/2 cup of wine into the roasting pan. Place a meat thermometer in the thickest part of the meat.

Add more broth & wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 140 degrees, about 45 min - 1 hour.* Transfer the pork to a cutting board. Tent with aluminum foil & let stand for 10 minutes. Pour the pan drippings into a glass measuring cup & spoon off any fat that rises to the top.

Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices & serve with the pan juices.

{ Food for Thought }

Buy center cut pork loin. It is one thick uniform piece with no need for tying. Fresh Rosemary & Thyme are best for this. Pancetta can be found fresh at your deli. Just ask for it to be sliced thin.

Please invest in a meat thermometer. The last thing you want is overdone pork. The one shown is a leave in thermometer for less than $10. You need to take the pork out when it reaches 140 because the temp will rise & it will continue to cook. 

One last thought ~ don't slice all of your pork when serving. If you have leftovers, it is best to keep it whole when storing it in the fridge to keep it from drying out!!!!!!!!

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And if you're looking for the perfect appetizer to go with this meal, these Spinach Ricotta Rounds are outrageous. I've made them before but when I made them again for my Dad's birthday, I made the process even easier so I went back to modify the recipe. My Mom & Dad loved these. They are definitely a favorite now!

Spinach Ricotta Rounds


I am linking deliciously to Lisa at Blessed with Grace
for
Tempt My Tummy Tuesdays!!!!!