I recently made this and it is oooo--scrumptious. I love pork but often forget about making it as it can easily become dry, but this was super moist and yummy, and was just as good as leftovers. Giada has some great recipes that I love for their simplicity--fewer, more common ingredients. For the herbs, I used dry (1 tsp dry=1 Tbl fresh) as that was what I had on hand, and it worked just fine. If you're like me and don't know where to find pancetta, it is usually in the deli section of the supermarket, and if you can't find it, just ask the nice people at the deli! Also, I only used a single pork roast, so I sliced it longwise, not all the way through, and put some of the herb mixture in, folding it back over. I didn't have string to tie it up so I skipped that. And if you're not sure what to do with the rest of that wine, well, drink it! It's great with salad and the focaccia bread recipe previously posted on this blog. Enjoy....
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Recipe courtesy Giada De Laurentiis
See this recipe on air Thursday Aug. 21 at 4:30 PM ET/PT.
Show: Everyday Italian
Episode: Easy Weekend Entertaining
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Recipe courtesy Giada De Laurentiis
See this recipe on air Thursday Aug. 21 at 4:30 PM ET/PT.
Show: Everyday Italian
Episode: Easy Weekend Entertaining
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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
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.
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
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.
