Best 3 Pancetta Wrapped Pork Roast Recipes
If you're looking for a succulent and flavorful main course that will impress your guests, look no further than pancetta-wrapped pork roast. This classic dish combines the savory richness of pancetta with the tender juiciness of pork, resulting in a symphony of flavors that will tantalize your taste buds. Pancetta is a cured pork belly that adds a salty, slightly smoky flavor to the pork roast, while the roasting process creates a crispy outer layer and a moist, melt-in-your-mouth interior. The recipe also includes a delicious sauce made from white wine, chicken broth, and herbs, which further enhances the flavors of the pork and pancetta.
In addition to the main recipe, the article also includes variations such as a slow cooker pancetta-wrapped pork roast, which is perfect for busy weeknights, and a pancetta-wrapped pork loin roast, which is a leaner alternative to the pork shoulder roast. There is also a recipe for a pancetta-wrapped pork tenderloin, which is a quick and easy option for a special occasion meal. No matter which recipe you choose, you're sure to enjoy this delicious and versatile dish.
PANCETTA-WRAPPED PORK ROAST
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- 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.
PANCETTA-WRAPPED PORK ROAST
A wrapping of pancetta (Italian bacon) keeps roast pork loin moist and imparts delicious flavor and crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- 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.
- Rub pork with chopped rosemary. Wrap with pancetta, overlapping strips slightly. Use toothpicks to secure pancetta, if necessary. Place a rosemary sprig on top; tie pork with kitchen twine, and remove toothpicks. Return pork to skillet. Scatter onions and rosemary sprigs around pork. Roast in oven, basting occasionally with cooking juices, until it reaches an internal temperature of 145 degrees on an instant-read thermometer, 30 to 35 minutes. Remove from oven. Transfer pork and onions to a platter; cover to keep warm.
- 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. Slice pork, and drizzle with sauce. Serve with onions, polenta triangles and steamed spinach.
PANCETTA WRAPPED PORK ROAST
Steps:
- Directions 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. 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.
Tips:
- Choose a pork roast that is at least 3 pounds, and preferably 4-5 pounds, for best results.
- To ensure even cooking, use a meat thermometer to check the internal temperature of the roast. It should read 145°F for medium-rare, 155°F for medium, or 165°F for well-done.
- If you don't have pancetta, you can substitute bacon or prosciutto.
- Feel free to adjust the amount of garlic and rosemary to your taste.
- Serve the pork roast with your favorite sides, such as roasted potatoes, vegetables, or mashed potatoes.
Conclusion:
This pancetta-wrapped pork roast is a delicious and easy-to-make main course that is perfect for a special occasion or a weeknight meal. The pancetta adds a savory and crispy crust to the pork, while the garlic and rosemary provide a flavorful punch. With its tender and juicy interior, this pork roast is sure to be a hit with everyone at the table.
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