Archive for the ‘Pork’ Category

fresh out of the oven!

fresh out of the oven...

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.IMG_3851 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.IMG_3853

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.IMG_3855



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.


The next day with thinly sliced granny smith apple and lettuce on ciabatta

The next day with thinly sliced granny smith apple and lettuce on ciabatta

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