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Tuscan TipsLearn Italian

Pancetta Wrapped Pork Loin Roast

*Serves 6-8


  • 10 large garlic cloves
  • 2 ¼ tablespoons finely chopped fresh thyme
  • 1 ½ tablespoon finely chopped fresh rosemary
  • 1 ½ tablespoon olive oil
  • 1 (4 ½ -to – 5 pound) tied boneless pork loin roast
  • Salt and freshly ground black pepper
  • 6 ounces thinly sliced pancetta
  • 2 cups reduced-sodium chicken broth
  • 2 cups dry white wine
Cooking Instructions
  •  In a small food processor, blend the garlic, thyme, rosemary, and oil, scraping down the sides of the bowl occasionally, until the garlic is minced.
  • Untie the pork roast to separate the 2 pork loins. Sprinkle the pork generously with salt and pepper.
  • Arrange the pancetta slices on a work surface, overlapping slightly to form a
  • Spread a fourth of the garlic mixture over the flat side of one pork loin, then top with the remaining pork lion, flat side down, to reform the pork roast.
  • Using kitchen twine, tie the pork roast to secure the loins in place.
  • Spread the remaining garlic mixture over the surface of the pork.
  • Wrap the pancetta slices around the pork to cover as completely as possible.
  • Place the pork in a roasting pan. Cover and refrigerate for at least 1 hour and up to 24 hours.
  • Preheat the oven to 450 degrees.
  • Pour ¾ cup of the broth and ¾ cup of the wine into the roasting pan.
  • Roast the pork, adding more broth and wine to the pan juices every 20 minutes, until a meat thermometer inserted into the center registers 135 degrees for medium-rare, about 1 hour and 15 minutes.
  • 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 ¼-inch-thick slices, then serve with the pan juices.
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From Tuscany with love