Easter Lunch…Herb Stuffed Pork Loin Roast with Pancetta

Herb Stuffed Pork Loin Roast with Pancetta

With a few weeks until Easter,  it’s time to start thinking about what to serve for  lunch or dinner.  This Herb stuffed Pork Loin Roast with Pancetta is a great choice.  I  have such a hard time finding the right recipe for Easter, since Ennio and I don’t eat lamb, and most main dishes are  lamb based, especially in Italy.   Trying to stay seasonal,  I usually make a roast of Pork or Veal, another of my options , salmon baked or steamed with a lemon mayonnaise.  This Herb Stuffed Pork Loin is wonderful  an option for this Easter.  If you do not like Pork, you can easily substitute a Veal roast.  Enjoy!!

 

Herb Stuffed Pork Loin Roast with Pancetta (Bacon)

  • Servings: 4
  • Difficulty: easy
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recipe

Lovely roast and makes a great presentation for Easter or a dinner party

Ingredients

Pork loin roast (mine was 1 1/2 lbs)

1 onion finely diced

1 1/2 cups dry white wine

Fresh herbs- thyme, rosemary, parsley and sage to yield 3/4 cup chopped finely mixed together

2-3 Tbls Extra virgin olive oil

1/2 lb pancetta or center cut bacon ( if you can get thinly sliced better yet)

Sea salt and freshly ground pepper

Directions

-Make 1 to 1 1/2″ incision into the pork loin along the length

-Finely chop the herbs togetherIMG_0918.JPG

-Stuff the herbs into the incision you just made in the roastIMG_0920

-Lay the pancetta or bacon along the top of the roast covering completely the herb toppingIMG_0922

-Tie the roast with kitchen string  (note- I would be an awful butcher…..the way I tie a roast, any tips would be greatly appreciated!!)IMG_0923

-Add the olive oil and chopped onion to a dutch oven style pan (I like my Le Creuset)  lightly brown the onions, be careful not to burn the onions, then add the roast and begin to brown on all sides.

-When browned, remove the roast and deglaze the pan with wine, making sure to scrape all the crusty bits off the bottom and sides of the panIMG_0924IMG_0926

-Put the roast back into the liquid and cook on low heat covered for 1 to 1 1/2 hours watching the liquid (note- if the liquid dries add water) you can turn the roast so it browns on all sides.

-Remove the roast allow it to set up so you can cut in thinly without it breaking into pieces

-Slice and PlateIMG_0930

-Add the pan juices and serveFullSizeRender 2

Buon Appetito!!!!

As always love to hear feedback, suggestions……!!

2 thoughts on “Easter Lunch…Herb Stuffed Pork Loin Roast with Pancetta

    1. I usually always cook this on the stove so I can control the amount of liquid. You can try it in the oven at 325F for the same time amount….I would use a covered ovenproof dutch oven and check to make sure the liquid doesn’t dry out. Make sure to brown the roast and deglaze on the stove first.

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