s PANCETTA-WRAPPED PORK LOIN ***** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
***
12-6-2009 excellent, could not find pancetta srtips at local market so
used choppped and put it under and on top of the loin
***
April 15, 2009

Serves 4

If you can cut a piece of string, you won't have a problem putting
this pork loin together. The fresh tasting boneless meat is wrapped in
Italian pancetta (cured pork that's salted and spiced, rather than
smoky like bacon). As the meat roasts, the pancetta bastes it with
salty, peppery drippings; fresh herbs add their aromatics, and the
loin turns into a flavorful, juicy dish. Add fennel and fingerling
potatoes to the edges of the meat so it's an elegant meal in one pan.


Olive oil (for the pan)
8 slices pancetta (each 1/8 inches thick)
2 sprigs flat-leaf parsley
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 boneless pork loin (about 2 pounds)
1 large bulb fresh fennel, trimmed, cored, and quartered
1 pound fingerling potatoes
2 tablespoons olive oil
Salt and pepper, to taste
1. Set the oven at 450 degrees. Brush a roasting pan with olive oil;
set aside. Cut 3 pieces of twine (about 16 inches each). Lay them on a
cutting board, spaced about 1 1/2 inches apart.

2. Set 4 pieces of the pancetta, slightly overlapping, on the string
to form a square. Set 1 sprig of parsley, 2 sprigs of thyme, and 1
sprig rosemary on the pancetta.

3. Lightly season the pork with pepper. Place it fat side up on the
herbs. Place remaining herbs on the loin. Add the remaining 4 slices
pancetta, slightly overlapping, so they cover the loin.

4. Tie the twine around the pork loin to hold the pancetta and herbs
in place. Transfer the loin to the roasting pan.

5. In a bowl toss the fennel and fingerlings with olive oil, salt and
pepper. Set them around the pork.

6. Roast the pork for 40 minutes or until a meat thermometer inserted
into the pork registers 140 degrees (the pork will be slightly rosy;
cook 10 minutes longer for well-done meat).

7. Tent the pork with foil and set aside in a warm place for 10
minutes. Use scissors to snip the twine. Carve the pork into thick
slices and serve with the fennel and potatoes.

Lisa Falso
¬ Copyright 2009 The New York Times Company
Notes:

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