Sunday, September 19, 2010

Roast Pork Loin With Pancetta

A wonderful main course for the Fall.  All you need is a Cauliflower Puree and a simple Pear Chutney, coming up!

Printable Recipe


Serves 4

1 pork loin (1 1/2 pounds)

8 to 10 cipollini, or small white onions, unpeeled

1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground pepper


2 tablespoons finely chopped fresh rosemary, plus several sprigs

1/4 pound pancetta (Italian bacon), or bacon, thinly sliced


1 teaspoon unsalted butter, softened

1 teaspoon all-purpose flour

1 cup chicken stock, preferably homemade


1.Preheat oven to 375 degrees. 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.

2.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.

3.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.

Recipe from Martha Steward Living 2003

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