Pork loin wrapped in pancetta can be served for the festive Easter table, and make the main meat dish in Italian style. Grate pork loin roll with spiced olive oil with garlic and herbs and wrap in thin slices of Italian pancettas. During baking, the meat will be soaked in spicy juices mixed with fat melted from bacon and will become very juicy and fragrant, topped with a delicious crisp. Cut the prepared pork into thin slices and serve with any garnishes and tasty juices in which it was baked, instead sauce. And the rest the next day can be used in приготовлении сэндвичей. 
Time: one час.25 minutes Difficulty: easy Servings: 6 – 8 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tied pork loin roll (1.5 – 2 kg.)
- 8 large cloves of garlic
- 1 tbsp. l finely chopped rosemary leaves
- 1 tbsp. l finely chopped thyme leaves
- 1 tbsp. l olive oil
- 110 gr. thinly sliced pancetta
- 1.5 tbsp. chicken broth
- 1.5 tbsp. dry white wine
Recipes with similar ingredients: pork loin, pancetta, bacon, white wine, rosemary, thyme
Recipe preparation:
- In a small food processor, chop the garlic together, rosemary, thyme and olive oil, scraping from time to time mix from the sides of the bowl until the garlic is chopped.
- Sprinkle pork with salt and black pepper. Spread the slices pancettas on the working surface with a rectangle a little overlap. Spread half the garlic mixture on one side of the pork and between the muscle clippings.
- Put the pork, garlic side down, in the center Pancetta rectangle. Spread the remaining garlic on the meat mixture. Wrap the pancetta slices around the loin. Put the pork in brazier. Cover and refrigerate for at least 1 hour or for day.
- Preheat the oven to 200 ° C.
- Pour 0.5 tbsp into the roasting pan. broth and 0.5 tbsp. the fault. Add to roasting pan more wine and broth every 20 minutes. Bake pork until the meat thermometer inserted in the center of the loin shows temperature 63 ° С for medium frying, about 1 hour.
- Put the pork on a cutting board. Cover with aluminum foil and let stand for 10 minutes. Pour liquid from the frypot into measuring cup and spoon out the surface of the fat.
- With a large sharp knife, cut the pork into slices with a thickness of 0.5 see and serve with juices from the fryer.
