Saturday, December 3, 2011

Roasted Pancetta and Patate Arrosto

My gorgeous and smart friend Michelle suggested we attend a Tuscan cooking class at our local Central Market taught by renowned chef Gina Stipo and of course I had to make this dish as soon as possible. We were also served an insanely delicious chesnut soup and calamari braised in marinara, which I will soon cook and post here.

But really, what's not to love about pork cooked in BACON?? Since uncured pancetta is impossible to find here in austin, I substituted uncured Applegate Farms Sunday Bacon. My husband devoured half of the 2 pound roast if that tells you anything...


Raw pancetta or 1 package uncured bacon (I use Applegate Farms or Niman Ranch)
1 pork loin
fresh rosemary from two sprigs
4 leaves fresh sage
1 tsp ground fennel seeds, or fennel pollen
3 garlic cloves
salt to taste
2 cups dry white wine


In a food processor, make a paste of 1 tbs olive oil, sage, fennel, rosemary and garlic.
Salt both sides of pork loin and rub paste on top of the loin. Layer the loin with bacon strips and tie it with string to secure.

Place in a roasting pan and add about 2 cups of white wine to generously coat the bottom. Place it in a preheated oven at 450 degrees for about an hour until the middle reads 150 degrees. Let it rest 15 minutes before thinly slicing. Reduce pan juices on stove top with a bit more wine, strain fat and drizzle. garnish with parsley and serve with Roasted potatoes (Patate Arrosto).

Patate Arrosto
4 large Yukon potatoes peeled and cut into large chunks about an inch cubed.
1/2 cup olive oil
1 tbs chopped fresh rosemary
1 tbs chopped fresh sage
3 garlic cloves, finely chopped
2 tsp sea salt

Mix ingredients together and line in a large baking dish and cook along side the pork about 45 minutes to one hour so they are golden brown and cooked through. Finish with a little more salt if needed.


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