If you’re searching for a holiday meal for Christmas Eve, Christmas Day or New Year’s Eve, you might consider having this Pancetta Wrapped Pork Roast be the star of the show. We always make something sort of fancy on Christmas Eve in my family, and then we do something more casual and easy on Christmas Day. This roast is on the fancy side- not because it’s difficult to make, but just because it looks so pretty and presents itself in a hearty, festive way!
Pancetta vs. Bacon:
Look for pancetta in the deli section of your market. If you can’t find it, you can always use regular bacon. Pancetta is better!
How to make Pancetta Wrapped Pork Roast:
This recipe was originally created by Giada de Laurentiis. I’ve modified it just a bit in ways that I thought it needed tweaking. You’ll start with a tied boneless pork loin roast (4 to 5 pounds), and then you’ll untie it to separate the two pork loins. After generously giving the loins a good sprinkle of salt and pepper, one half of the loin is rubbed with a mix of garlic, olive oil, thyme and rosemary.
Then you’ll place the other loin on top and tie it up again. The rest of the garlic mixture is rubbed on the outside of the roast.
Then you’ll take your pancetta slices and lay them out on some plastic wrap with the pork roast sitting on top. You’ll use the plastic wrap to help wrap the pork roast in the pancetta.
And then it looks like this! At this point, you’ll move the pancetta wrapped pork roast to a roasting pan. The rest of the instructions are very easy. You’ll pour a little chicken broth and white wine in the roasting pan, and then roast for about an hour and a half. Every so often, you’ll pour a little more broth and wine in the pan while it’s roasting.
The Pancetta Wrapped Pork Roast turns out to be very tender. The pancetta imparts delicious flavor into the roast, along with those rubbed spices.
There will be juices in the pan from all of the broth and wine you added during the roasting process– those combined with juices from the pork roast too. After you transfer your pork roast to a cutting board, you will collect all of the pan juices in a measuring cup and let the fat rise to the top while your roast is resting. Just before you’re ready to serve the pork, spoon off the fat, and serve the pan drippings drizzled over slices of the Pancetta Wrapped Pork Roast. Enjoy!
Here are a few more pork recipes you might like to try:
Apricot Glazed Pork Roast Crockpot Cranberry Pork Roast Rosemary Pork Roast Mediterranean Stuffed Pork Tenderloin Roasted Pork with Blackberry Sauce Sweet and Tangy Roasted Pork Tenderloin Sangria Roasted Pork
