Pancetta-Wrapped Pork Roast

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Easy Weekend Entertaining

Rated: 5 stars out of 5Rate itRead users' reviews (193)

RECIPE
COMMENTS & REVIEWS(193)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 25 min

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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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Comments & Reviews

recipe Pancetta-Wrapped Pork Roast
Donna East Hampton, CT 10-03-2009
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Absoultely Divine
Rated: 5 stars out of 5

This is the best gosh darn pork roast I have EVER eaten, homemade or at a restaurant. Even my picky kids loved it.
recipe Pancetta-Wrapped Pork Roast
Betty The Villages, FL 09-30-2009
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WOW
Rated: 5 stars out of 5

I had this for company last night and everyone said how moist and flavorful this dish was. This is a keeper. Thanks.
recipe Pancetta-Wrapped Pork Roast
Barbara Philadelphia, PA 09-17-2009
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Awesome
Rated: 5 stars out of 5

Once a year we do a italian feast going to the market and getting all fresh italian foods. Then we go home and eat all day. ... We made this receipe that day, and everyone loved it. I have my husband make it at least once a monthRead more
recipe Pancetta-Wrapped Pork Roast
Hannah Moorhead, MN 08-31-2009
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Perfection.
Rated: 5 stars out of 5

I made this for company and it was delicious. Flavorful, moist and delicious with mashed potatoes. It may end up being a... monthly staple!Read more
recipe Pancetta-Wrapped Pork Roast
Melissa New York, NY 08-09-2009
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Yum
Rated: 5 stars out of 5

So I was pretty excited about making this pork roast. First, I read all of the previous comments to get pointers. I roasted 5... heads of garlic and mashed up the cloves with 1/2 tsp each of thyme and rosemary. I smeared it all over the outside of the roast and wrapped with the pancetta. I decided to cover the pan and lower the temp to 350. After about an hour and a half, I uncovered it and turned the oven up to 400 for about 30 minutes to finish cooking and crisp the pancetta. After I took it out to rest, I reduced the pan drippings on the stovetop and poured over the sliced pork. Extremely tender and tasty. Served with a hybrid of Giada's herbed polenta and Ina's rosemary polenta and green peas. DELICIOUS! My boyfriend actually licked his plate. Read more
recipe Pancetta-Wrapped Pork Roast
RITA Roxbury, MA 06-14-2009
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Spectacular Pork!
Rated: 5 stars out of 5

This is a fantastic recipe and a great way to cook pork. It is full of flavors (herbs, garlic, wine) that work well together... and the meat is very juicy. The strong flavors of the roast blend well with the milder flavors of the herbed polenta - an excellent pairing. A couple of caveats - make sure the oven is pre-heated because heating the oven to 400 with the roast in it will dry it out and burn the pancetta; and do not baste or move the roast at all. This is a keeper!Read more