Roast pork rolled with pancetta
Preparing the meat:
You will need to butterfly the pork (or ask your butcher to do it for you). Using a short sharp knife, slice the pork about 1 ½ –inch deep parallel to its longest side. Continue to slice inside the pork allowing the pork to be pulled back. Keeping the slice about 1 ½ -inch thick proceed to cut and unroll as you proceed toward the center. Rinse the pork in cold water and place rolled out on a flat surface (see photos below).
Pork prior to being cut.
Pork after butterflying
Ingredients (serves 6):
- 4 ½ pounds – center cut boneless pork roast, butterfly (see above)
- Kosher salt and cracked pepper to cover pork
- 1/3 pound – pancetta, thinly sliced
- 6 cloves – garlic, chopped
- 3 tablespoons – fresh rosemary
- 1 tablespoon – fresh thyme
- 8 ounces – parmesan cheese, grated
- Meat string
- 2 tablespoons – extra virgin olive oil
- 4 tablespoons – extra virgin olive oil
- ¼ cup – basil, finely chopped
- All purpose flour as needed
Preheat oven to 375 degrees F. Salt and pepper both sides of the pork and then add the pancetta so that it completely covers the exposed surface of the rolled-out pork. Spread the garlic, rosemary, and thyme over the top (see photo below) and then evenly distribute the parmesan over the top (see photos below).
Pancetta and spices covering pork.
Parmesan spread over pork.
Carefully roll the pork up and tie the roll with meat string (see photo below).
Rolled pork that has been tied.
Heat the oil in a large skillet over high heat, add the pork roll, and brown all sides, about 2 minutes. Remove the pork roll to a baking pan with cover and cook for about 1 hour. Place a thermometer in the meat diagonally. It should read 160 degrees F when the pork is done. Mix the olive oil and basil and drizzle over a plate. Cut the pork and add a slice to the plate.
Slice of pork over the olive oil and basil.
Use the juices in the pan from the pork to make gravy if you wish by heating in a pan and adding flour to thicken. Serve the gravy over mash potatoes and/or the meat.
Gravy in a pan.