This is a super simple and impressive roast to make for dinner and it also makes for outrageous sandwiches. I like to serve this with pureed cauliflower and a salad.
Pork Loin Stuffed with Garlic, Rosemary, and Thyme Wrapped in Pancetta
1 head garlic, peeled and minced
2 Tblsp fresh rosemary, finely chopped
2 Tblsp fresh thyme, finely chopped
2 Tblsp olive oil
3 Lb boneless centre cut pork loin roast
15 slices thinly sliced pancetta
2 cups vegetable or chicken stock, or water
Mix the garlic, rosemary, thyme and oil in a small bowl or whirl in a mini food processor to form a paste and set aside.
Cut the pork lengthwise, leaving about a 1 inch border down the middle (like the spine of a book). Open the pork up and lay flat. Season well with salt and pepper. Smear about 3/4 of the garlic paste along down one side of your open “book”. Reassemble the pork. Season the outside of the pork now with salt and pepper and smear in the remaining garlic paste. Set the pork fat-side down on your work surface on top of 6 equal pieces of kitchen twine. Top the the pancetta slices, overlapping them slightly. Tie up with the twine.
Cover and place in the fridge for at least an hour (or more if you can) to develop the flavors.
Preheat the oven to 400 degrees.
Put the pork onto a roasting rack in a pan filled with the 2 cups of stock (or water). Roast for 1 hour or the internal temp reaches 145 degrees.
When it comes out the oven, let it rest for 10 minutes before cutting it into a slices.