Pancetta Wrapped Pork Loin Recipe

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A centerpiece for you holiday table and relatively budget friendly compared to the other holiday entrees. The bacon adds great flavor and keeps the pork moist. Serve with roasted potatoes.
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  • 1 boneless pork loin
  • 8 cloves garlic
  • 1 tablespoon fresh rosemary leaves, finely chopped
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 4 ounces pancetta or bacon
  • 1 1/2 cups chicken broth
  • 1 1/2 cups dry white wine
20 mins
1 hr
1.25 hrs
Cut the pork loin in horizontally but not all the way through so you can open like a book.

Blend garlic, rosemary, thyme, mustard and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.

Sprinkle cut side of the pork loin generously with salt & pepper. Spread with the mustard. Sprinkle with the herb mixture. Close the loin up.

Wrap the pancetta or bacon slices around the pork. Tie with kitchen twine so the pancetta or bacon will stay in place. Cover & refrigerate at least 1 hour & up to 1 day.

Preheat oven 400. Pour 1/2 cup of broth & 1/2 cup of wine into the roasting pan. Add more broth & wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center reaches 145 degrees for medium rare, about an hour.

NOTE: This could also be grilled over indirect heat, for about the same amount of time.

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Pancetta Wrapped Pork Loin Recipe Reviews

pancetta wrapped pork roast 2

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jwc User
Rating of 5 out of 5.0 stars
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"I grilled this and added some sage with the herbs. Pancetta is hard to find so I used bacon. It was delicious! Be sure to let it rest for at least 10 minutes before cutting the let the juices settle in the meat - it'll keep it moist."
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