Pancetta Wrapped Pork Roast

Pancetta Wrapped Pork Roast

 

8 large garlic cloves

1 T. fresh rosemary, chopped

1 T. fresh thyme, chopped

1 T. olive oil

3.5 – 4 lb. tied boneless pork loin roast

S & P

4 oz. thinly slice pancetta

1 ½ c. chicken broth

1 ½ c. dry white wine

Blend garlic, rosemary and thyme with olive oil in food processor. Salt and pepper the pork generously.  Arrange pancetta slices on a work surface, overlapping slightly and forming a rectangle.  Spread half the garlic mixture on one side of the pork.  Place pork, garlic mixture side down in center of pancetta.  Spread remaining garlic mix over remaining pork.  Wrap the pancetta around the pork and place in a roasting pan.  Cover and refrigerate for at least 1 hour and up to one day. 

Preheat oven to 400.

Pour ½ c. broth and ½ c. wine in roasting pan. Add more broth and wine to pan juices every 20 minutes.  Roast pork to 145 degrees for medium rare, about 1 hour.  Skim fat off drippings before serving