Pancetta-Wrapped Pork With Pears and Root Vegetables
Don't wait for the weekend to enjoy a homey, satisfying braise. This cooking method works beautifully with tender pork loin, which we've paired with pears, parsnips and carrots for a hearty meal.
- Total Time:
- Servings: 4
Photography: GEORGE BARBERIS
Source: Martha Stewart Living, February 2016
- 2 1/4 pounds pork loin, trimmed of excess fat
- Coarse salt and freshly ground pepper
- 1/4 pound pancetta, sliced into scant 1/8-inch-thick rounds
- 2 tablespoons extra-virgin olive oil
- 4 medium carrots, peeled and cut on the bias into 3-inch pieces
- 4 medium parsnips, peeled and cut on the bias into 3-inch pieces
- 1 medium red onion, cut into 8 wedges
- 4 small pears, halved and cored, or 2 large pears, quartered and cored
- 2 cups low-sodium chicken broth
- 1 teaspoon caraway seeds
- Crusty bread, for serving
Preheat oven to 350 degrees. Generously season pork with salt and pepper. Wrap in pancetta, overlapping slightly; tie with kitchen twine. Heat a pot over medium-high. Add oil, then pork. Cook, turning a few times, until golden brown, 8 to 10 minutes. Transfer to a plate.
Add vegetables to pot; cook, stirring a few times, until golden in places, 5 to 7 minutes. Add pears, broth, and caraway seeds; season with salt and pepper. Return pork and any juices to pan; bring to a simmer. Partially cover and roast in oven until a thermometer inserted in thickest part of pork registers 135 degrees, 25 to 30 minutes. Transfer pork to a carving board; let stand 15 minutes. Slice and serve, with vegetables, pears, braising liquid, and bread.