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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 pork loin (1 1/2 pounds)
8 to 10 small white onions, unpeeled
1 tbsp extra-virgin olive oil
Coarse salt and freshly ground pepper
FOR THE WRAP
2 tbsp finely chopped fresh rosemary, plus several sprigs
1/4 pound pancetta (Italian bacon), or bacon, thinly sliced
FOR THE SAUCE
1 tsp unsalted butter, softened
1 tsp all-purpose flour
1 cup chicken stock, preferably homemade
Preheat oven to 375. Season pork with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
Rub pork with chopped rosemary; wrap with pancetta, overlapping strips slightly. Lay rosemary sprig on top; tie pork with kitchen twine. Scatter onions and rosemary sprigs around pork. Roast in oven, basting occasionally with cooking juices, until internal temperature is 145 degrees on a meat thermometer, 35 to 40 minutes. Remove from oven. Transfer pork and onions to a platter; cover with foil.
Make pan sauce: In a small bowl, combine butter and flour. Pour off fat from skillet; place over medium heat. Add stock, scraping bottom of skillet to loosen browned bits. Bring to a boil; reduce liquid slightly, about 2 minutes. Whisk in butter mixture; cook until thickened. Season with salt and pepper. Serve hot with pork and onions. Serves 4
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PANCETTA-WRAPPED PORK ROAST
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 pork loin (1 1/2 pounds)
8 to 10 small white onions, unpeeled
1 tbsp extra-virgin olive oil
Coarse salt and freshly ground pepper
FOR THE WRAP
2 tbsp finely chopped fresh rosemary, plus several sprigs
1/4 pound pancetta (Italian bacon), or bacon, thinly sliced
FOR THE SAUCE
1 tsp unsalted butter, softened
1 tsp all-purpose flour
1 cup chicken stock, preferably homemade
Preheat oven to 375. Season pork with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
Rub pork with chopped rosemary; wrap with pancetta, overlapping strips slightly. Lay rosemary sprig on top; tie pork with kitchen twine. Scatter onions and rosemary sprigs around pork. Roast in oven, basting occasionally with cooking juices, until internal temperature is 145 degrees on a meat thermometer, 35 to 40 minutes. Remove from oven. Transfer pork and onions to a platter; cover with foil.
Make pan sauce: In a small bowl, combine butter and flour. Pour off fat from skillet; place over medium heat. Add stock, scraping bottom of skillet to loosen browned bits. Bring to a boil; reduce liquid slightly, about 2 minutes. Whisk in butter mixture; cook until thickened. Season with salt and pepper. Serve hot with pork and onions. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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