You pancetta believe it!
This recipe is adapted from a Giada DeLaurentiis pork roast I fell in love with from her show, Everyday Italian on the Food Network. I've added more garlic (surprise, surprise) and edited a few other thangs. Hope you enjoy- this one is always a show-stopper presentation wise.
Pancetta Pork Roast
Prep Time: 10 mins | Cook Time: 45 mins | Serves 6-8
- 1 3 lbs. pork loin roast
- 10 cloves garlic, minced
- 2 sprigs of rosemary, finely chopped
- 1 4 oz. package of Pancetta, kept in the refridge until assembly
- 2 cups chicken broth
- 2 tbs. olive oil
Preheat oven to 400 degrees.
In a small bowl, combine the minced up garlic, the rosemary, and only one tablespoon of the olive oil.
Line a roasting pan or a high-edged cookie sheet with foil. Drizzle the leftover tbs. of olive oil onto the roast, and then generously add salt+pepper before placing on the lined pan.
Take your garlic/rosemary mix and spread evenly on top of the roast. Pour half of the chicken broth into the sheet pan but not over top of the roast.
Take your Pancetta out of the fridge. Taking each individual layer from the package, line atop the roast so that the edges of the Pancetta just barely overlap one another. Cover the top of the roast.
Place roast into preheated oven. After 30 mins. of cooking, pour the remaining chicken broth over top of the roast. Continue for 15 more minutes.
Remove from oven after about 45 minutes. Using tin foil, tent the pork roast so that it can rest before serving. Wait at least 10 minutes after removing from oven to serve. Bon appetit!
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!