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Pancetta-Wrapped Pork Roast with Roasted Potatoes

Pancetta-Wrapped Pork Roast with Roasted Potatoes (Prepared)


20 mins


50 mins




One 2-1/2 pound centre-cut boneless pork loin
Salt and freshly ground black pepper to taste
1/4 pound sliced pancetta
5-6 sprigs fresh rosemary
1/3 cup extra-virgin olive oil
5-6 whole garlic cloves, peeled
2 pounds potatoes, peeled and cut into chunk


Step 1

Preheat oven to 350°F. Season pork with salt & pepper. Place the slices of pancetta on a work surface, place the roast over the pancetta, and wrap around the pork. Tie the roast securely with string & tuck the sprigs of rosemary securely under the string.

Step 2

Heat the oil in a large, heavy casserole over medium heat. Add the roast and brown it very lightly all over, about 2 minutes. Keep turning the meat to avoid burning the rosemary. When the roast has a pale golden colour, turn the heat off.

Step 3

Add the potatoes and garlic with salt and pepper and mix in oil. Place roast in oven for 40 to 50 minutes. Baste with pan juices every so often. When pierced, juices should be clear or just barely pink. Remove string, slice and serve with potatoes and pan juices.

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