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Pancetta-Wrapped Pork Roast

Recipe information

  • Yield

    serves 4

Ingredients

1 pork loin (1 1/2 pounds)
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary, plus several sprigs
1/4 pound pancetta (Italian bacon) or bacon, thinly sliced
8 to 10 cipollini or small white onions, unpeeled
1 teaspoon unsalted butter, softened
1 teaspoon all-purpose flour
1 cup chicken stock, preferably homemade

Preparation

  1. Step 1

    Preheat the oven to 375°F. Season the pork with salt and pepper. Heat the oil in a large cast-iron skillet over medium heat. Sear the pork on all sides until browned, about 10 minutes. Remove from heat.

    Step 2

    Rub the pork with the chopped rosemary; wrap with the pancetta, overlapping strips slightly. Lay a rosemary sprig on top; tie the pork with kitchen twine. Scatter onions and rosemary sprigs around the pork. Roast in the oven, basting occasionally with cooking juices, until the internal temperature is 145°F on a meat thermometer, 35 to 40 minutes. Remove from the oven. Transfer the pork and onions to a platter; cover with foil.

    Step 3

    Make the pan sauce: In a small bowl, combine the butter and flour. Pour off the fat from the skillet; place over medium heat. Add the stock, scraping bottom of skillet to loosen browned bits. Bring to a boil; reduce the liquid slightly, about 2 minutes. Whisk in the butter mixture; cook until thickened. Season with salt and pepper. Serve hot with the pork and onions.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsItalianEuropeanPancettaCured MeatMeatPork LoinPorkRosemaryHerbs & SpicesBaconOnionRoot VegetableVegetableMainDinnerNut FreeEasyRoastCookbooks
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