Pancetta-Wrapped Pork Roast

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This was delicious! I used bacon because I didn't have pancetta. The roast turned out very moist. I thickened the pan juices with cornstarch and it made a great gravy.

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I cooked a 6 lb. roast - the meat was moist and tender - a bit past the 145 stage, but that was better for my guests. I prepped the roast the day before and the only change I made was to add an extra layer of pancetta before I put it in the oven. The crispy pancetta was also a treat enjoyed by all (even the 6 yr. old who cleaned his plate.

I served it with a homemade rice pilaf and fresh crisp cooked green beans. I will serve this again - definite repeat.

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WOW! I fixed this for Easter dinner and my family raved--even the kids asked for more. I have a family of beef eaters so imagine my surprise. A bit pricey since I didn't have the ingredients, but worth it.

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I recently made this for Easter with really good results. I Bought a 5 lb pork loin but did not use all the garlic cloves she recommended and since I consier Rosemary rather strong I also cut down on that a bit. I did use lots of thyme though but managed to let the pork marinate overnite. I used a total of 1 cup of broth and 1 cup of good wine which gave the gravy tremendous flavor. I cooked it until the meat thermometer reached 152 and then let it rest. For me that would've been fine but my family thought it was too undercooked even thought I told them the recommendations for pork were 145 ! I ended up slicing it and cooking it in the oven at 400 for 2 minutes only. I didn't want it to dry or overcook but take some of the pink out. I honestly think that next time I make it I will do the same. I reduced the gravy, added, some butter, and more drippings and it was delicious. Will defiantly make again. It was a hit!!

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I was excited to make this dish last night, and I am so happy I did, grazie mille, Giada!
I was taught how to cook by my nonna, and pancetta was always a part of her Arsenal of Awesome!
The meat was extremely flavorful (especially with the pan juices, juicy, and the aroma in the house while it was cooking was wonderful.
This is a definite keeper, and has been added to top of my husband's favorite dishes

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I have just finished making this dish and I am soooo pleased. It is absolutely delicious. The flavors are wonderful and distinctive but compliment each other very well. Giada's video made it so easy to prepare.

Marilynn Suzette Wells

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I used pork tenderloin because I was only making it for 2 people but this was excellent pork. It was super juicy and I cooked mine about 50 minutes. The pancetta on the outside was crispy and the herbs made it super flavorful. I added a little parsley and shallot to my mix but overall I will definitely make this again!

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Once again, Giatta does not disappoint. This was absolutely outstanding and I will make this again and again.

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Delicious recipe that everyone should try and make at least once! Served it on Thanksgiving as a side dish. My husband loved it and ate left overs for 2 days :0
It was a 5 lb roast that we baked for 2 hours...Thank you Giada!

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This is a great recipe. I made it the Saturday before thanksgiving for a "friendsgiving" dinner and everyone loved it. Followed the recipe exactly, marinating the loin for about 4 hours. It was done exactly on time, juicy and delicious. Wish I had made 2 so there would be leftovers. Paired with an apple spinach salad and roasted mashed sweet potatoes. Just wonderful!