Food Network: Pancetta-Wrapped Pork Roast

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Pancetta-Wrapped Pork Roast
Recipe courtesy Giada De Laurentiis

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

Instructions

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.

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 side of the pork and between the 2 loins that
meet in the center of the tied pork roast. 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. Place the pork
in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.

Preheat the oven to 400 degrees F.

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.

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