| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 25 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 25 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 8 large garlic cloves
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 tablespoon finely chopped fresh thyme leaves
- 1 tablespoon olive oil
- 1 (3 1/2 to 4-pound) tied boneless pork loin roast
- Salt and freshly ground black pepper
- 4 ounces thinly sliced pancetta
- 1 1/2 cups chicken broth
- 1 1/2 cups dry white wine
Instructions
- Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
- Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.
- Preheat the oven to 400 degrees F.
- Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. 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 1/4-inch-thick slices and serve with the pan juices.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 433 |
| Total Fat | 23 g |
| Saturated Fat | 5 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 42 g |
| Cholesterol | 125 mg |
| Sodium | 754 mg |
| Serving Size | 1 of 8 servings |
| Calories | 433 |
| Total Fat | 23 g |
| Saturated Fat | 5 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 42 g |
| Cholesterol | 125 mg |
| Sodium | 754 mg |
Reviews
So delicious, very easy to make. I did not have the time to let marinate in the fridge before cooking and it still came out absolutely tasty and juicy! Great recipe for making a quick dinner after work.
You definitely have to really like a earthy taste with the rosemary and thyme. It was good but we felt it needed a good savory gravy to make up for the herbs. Also took around 2 hours for a 3lb pork roast.
Just amazing! And super easy
This is my go-to for friends and family dinners. It comes out perfect every time! I add extra broth and Chardonnay at the end if the roast to make extra ‘au jus’ for leftovers the next day, “Pork Dips”. Crusty toasted rolls, spread of pesto, melted provolone and warmed up au jus and thin sliced pork. Almost as good as the main dish! A family favorite and requested often!
Followed the recipe exactly. Very tasty.
This is outstanding! I have made it several times. Don’t take a shortcut and skip letting the meat sit for an hour or more with the garlic & rosemary rub. I’ve done it in a rush and learned it is so much better when you give it time with the rub on. This really lets the flavor permeate the meat.
Excelente
The boneless pork loin roast st the supermarket has a layer of fat at the top. I see this one doesn’t. Should I slice that off?
Best Pork dish we’ve ever made!!