Pancetta-Wrapped Pork Roast

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Easy Weekend Entertaining

Rated 5 stars out of 5
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  • Read 201 Reviews
Total Time:
1 hr 25 min
Prep
25 min
Cook
1 hr 0 min
Yield:
6 to 8 servings
Level:
Intermediate
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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

Directions

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.

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Wine Suggestion for This Recipe

Pinot Noir

Pinot Noir

Delicate, floral red wine

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Newest Ratings and Reviews

Read all 201 reviews

  • on December 22, 2011

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    I have been making this recipes of a few years now. It is so good. We must make it at least once every other month. We use a pork tenderloin, so good. This is actually going to be on our Christmas Eve dinner table with mash potatoes with cream cheese chives, and green beans. So good. Thank you so much for this recipe!

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  • on December 12, 2011

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    A friend who installed my kitchen thought I was just kidding him about it being my kitchen and not my wife's! Then he came to dinner and I served him this dinner......well he changed his mind about me cooking! He said he would have paid $25.00 for that dinner. I love this recipe and have cooked it often.

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  • on December 01, 2011

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    Delicious- I've made this recipe several times and it always turns out. As others have said, very important not to overcook. Also, I get the pancetta sliced at the deli and ask them to "shingle" it on deli paper- (layered to make a sheet. This works perfect- then all you have to do is "apply" the pancetta over the roast- really works great. Also, in a pinch, when I have had more "roast" than pancetta, I use silicon food bands to secure the pancetta, using it first where the roast doesn't have fat (especially the ends.

    people found this review Helpful.
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