Pancetta Wrapped Pork Roast Recipes

PANCETTA-WRAPPED PORK ROAST

Pancetta-Wrapped Pork Roast image

A wrapping of pancetta (Italian bacon) keeps roast pork loin moist and imparts delicious flavor and crunch.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h10m

Number Of Ingredients 11

Ingredients

1 boneless pork loin (1 1/2 pounds)
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped rosemary, plus several sprigs
1/4 pound pancetta or bacon, thinly sliced
8 to 10 cipollini or very small white onions, unpeeled
1 teaspoon unsalted butter, softened
1 teaspoon all-purpose flour
1 cup chicken stock, preferably homemade
Polenta Triangles for Pancetta-Wrapped Pork Roast, for serving
Steamed spinach, for serving

Steps:

Preheat oven to 375 degrees. Season pork with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
Rub pork with chopped rosemary. Wrap with pancetta, overlapping strips slightly. Use toothpicks to secure pancetta, if necessary. Place a rosemary sprig on top; tie pork with kitchen twine, and remove toothpicks. Return pork to skillet. Scatter onions and rosemary sprigs around pork. Roast in oven, basting occasionally with cooking juices, until it reaches an internal temperature of 145 degrees on an instant-read thermometer, 30 to 35 minutes. Remove from oven. Transfer pork and onions to a platter; cover to keep warm.
Make pan sauce: In a small bowl, combine butter and flour. Pour off fat from skillet; place over medium heat. Add stock, scraping bottom of skillet to loosen browned bits. Bring to a boil; reduce liquid slightly, about 2 minutes. Whisk in butter mixture; cook until thickened. Season with salt and pepper. Slice pork, and drizzle with sauce. Serve with onions, polenta triangles and steamed spinach.

PROSCIUTTO OR PANCETTA-WRAPPED PORK ROAST WITH FENNEL AND GOLDEN RAISIN STUFFING

Prosciutto or Pancetta-Wrapped Pork Roast with Fennel and Golden Raisin Stuffing image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 3h55m

Yield 6 servings

Number Of Ingredients 22

Ingredients

1/3 cup golden raisins
2 tablespoons butter
EVOO, as needed
3 to 4 cloves garlic, finely chopped
1 small bulb fennel, chopped, plus 3 to 4 tablespoons fronds
1 onion, chopped
Salt and freshly ground black pepper
1/2 cup dry white wine
1 pound ground pork
4 tablespoons lightly toasted pine nuts
2 tablespoons chopped fresh thyme
1 cup chicken stock
One 3-pound trimmed boneless pork loin
Salt and freshly ground black pepper
1/3 pound thinly sliced (but not shaved) prosciutto di Parma or pancetta
EVOO, as needed
2 pounds small Yukon or white potatoes, halved
24 cipollini onions, boiled 3 minutes
4 tablespoons chopped fresh rosemary
3 heads garlic, halved horizontally
1 cup white wine
4 tablespoons butter

Steps:

For the fennel and golden raisin stuffing: Place the golden raisins in a small dish, cover with boiling water and let stand to soften. Melt the butter with a turn of the pan of EVOO in a skillet over medium heat. Add the garlic, fennel (reserving the fronds) and onions, sprinkle with some salt and pepper and cook until the vegetables soften, 12 to 15 minutes. Deglaze with the wine, transfer to a bowl and let cool completely. Drain and chop the raisins, and then combine with the fennel, onions, ground pork, pine nuts and thyme. For the prosciutto-wrapped pork roast: Preheat the oven to 400 degrees F. Butterfly the meat by thirds: Measure one-third from the bottom of the loin, and make a lengthwise cut along one longer side (not going all the way through to the opposite side). Continue to make long cuts to open up the meat. When you have reached almost to the opposite side of the roast with your lengthwise cuts, stop and roll the top two-thirds of the roast over. Measure the height of the rolled-over portion and make a lengthwise cut to butterfly this in half. Continue slicing and opening up the meat until the loin has been butterflied into a single slab. Pound the meat with a meat mallet to 3/4-inch thick, and then sprinkle with salt and pepper. Spread the stuffing over the meat, leaving a 1-inch border. Roll up the pork, cover with overlapping slices of the prosciutto, and tie in intervals with twine to secure. Heat 2 turns of the pan of EVOO in a large Dutch oven over medium-high heat. Add the pork and brown evenly all over. Toss the potatoes and onions in a roasting pan together with the rosemary, garlic, about 1/4 cup EVOO, and some salt and pepper. Set the browned roast on top and deglaze the Dutch oven with the wine, scraping up the bits from the bottom. Pour the liquid over the pork. Roast until the internal temperature reaches 145 degrees, up to 2 hours, then let rest 30 minutes under a foil tent. Before serving, place the roasting pan on a burner, deglaze with the stock and then stir in the fennel fronds and butter. Slice the roast, spoon the fennel butter jus over top and serve alongside the potatoes and onions.

PANCETTA-WRAPPED PORK WITH BREADCRUMB FILLING AND TOMATOES

Pancetta-Wrapped Pork with Breadcrumb Filling and Tomatoes image

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

10 ounces boneless pork loin, cut into 1/4-inch-thick cutlets
16 thin pancetta slices
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh breadcrumbs
1/4 cup chopped fresh parsley
1 garlic clove, minced
5 tablespoons olive oil
1 large onion, thinly sliced
1 tablespoon fennel seeds
1 1-pint basket cherry tomatoes, halved
1/2 cup dry white wine

Steps:

Pound cutlets between sheets of waxed paper to 1/8-inch thickness. Overlap 2 pancetta slices on work surface to form oval of same size as pork. Place 1 pork cutlet atop pancetta. Repeat with remaining pancetta and pork. Mix Parmesan, breadcrumbs, parsley and garlic in small bowl. Mix in 2 tablespoons oil. Season with salt and pepper. Divide mixture among cutlets. Fold in short ends and roll up pork and pancetta, enclosing filling completely. Use toothpicks to secure rolls.
Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add rolls and cook until pancetta is crisp, turning frequently, about 2 minutes. Transfer rolls to plate. Remove toothpicks. Add onion and fennel seeds to drippings in skillet; sauté until soft, about 10 minutes. Add tomatoes; sauté 5 minutes. Add wine and simmer 5 minutes. Season with salt and pepper. Return rolls to skillet. Cover skillet and cook over low heat until pork is just cooked through, about 10 minutes. Serve hot.

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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.
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