So, what’s better than pork for dinner? Pork wrapped in pork, now you may feel your arteries hardening as you read this but don't knock it until you give it a try. This recipe is the one to pull out for a special occasion. Since Easter is coming up, what better way to ante up your meal?
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
In a small food processor blend the garlic, rosemary, thyme, and oil, 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, coated 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 for at least 1 hour (can keep 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.
Continue to 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, approximately 1 hour.
Transfer the pork to a cutting board. Cover with aluminum foil and let stand for 10 minutes.
Pour the pan drippings into a glass measuring cup, spooning off any fat on the top.
Cut the pork into 1/4-inch-thick slices and serve with the pan juices.
Serve with mashed potatoes and steamed asparagus and you’ll be the superhero of the day!
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