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Pancetta and Herb Roasted Pork Recipe

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This recipe for Pancetta and Herb Roasted Pork, by , is from The Herndon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlene Herndon
Added: Saturday, January 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
½ c. extra virgin olive oil
2 tbsp. chopped sage
2 tbsp. chopped thyme
2 tbsp. chopped rosemary
1 tbsp. fine-grained sea salt
2 tsp. ground black pepper
2 3 1/2 –pound boneless pork loin roasts, tied to hold shape
3 ounces thinly sliced pancetta


Directions:
Directions:
Using on/off turns, puree olive oil, sage, thyme, rosemary, sea salt, and pepper in processor until almost smooth.



Place pork in heavy large roasting pan.



Rub herb mixture over both roasts.



Cover with plastic wrap and refrigerate overnight.



Preheat oven to 400F.



Sprinkle pork generously with salt and pepper.



Place pancetta slices atop pork, overlapping if necessary.



Roast until meat thermometer inserted into center of pork registers 145F, about 1 ½ hours.



Transfer pork roasts to platter; remove string and let stand 15 to 30 minutes before carving.



Number Of Servings:
Number Of Servings:
12

 

 

 

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