I love this Pancetta Wrapped Pork Roast recipe because it’s perfect for serving to guests over the holidays.
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
Pancetta Wrapped Pork Roast
- 10 large garlic cloves
- 1 tablespoon olive oil
- 1 1/2 tablespoons finely chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- 4 to 5 pounds tied boneless pork loin roast
- salt and freshly ground black pepper
- 6 ounces thinly sliced pancetta or bacon
- 2 cups reduced-sodium chicken broth
- 2 cups dry white wine
- In a small food processor, blend the garlic, olive oil, thyme and rosemary, scraping down the sides of the bowl occasionally, until the garlic is minced.
- Untie the pork roast to separate the two pork loins. Sprinkle the pork generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly to form a rectangle. Spread a fourth of the garlic mixture over the flat side of one pork loin, then top with the remaining pork loin, flat side down, to reform the pork roast. Using kitchen twine, tie the pork roast to secure the loins in place. Spread the remaining garlic mixture over the surface of the pork and place it on top of the pancetta. Wrap the pancetta slices around the pork to cover as completely as possible. Place the pork in a roasting pan. Cover and refrigerate for at least 1 hour and up to 24 hours.
- Preheat the oven to 450°F. Pour 3/4 cup of the broth and 3/4 cup of the wine into the roasting pan. Roast the pork, adding more broth and wine to the pan juices every 20 minutes, until a meat thermometer inserted into the center registers 145°F. for medium rare (155°F. for medium), about 1 hour and 15 to 30 minutes. 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 slices, then serve with the pan juices.
- If you are preparing this recipe as GLUTEN FREE, just be sure that the brands you're using for bacon and chicken broth are known to be GF.