8 to 10 cipollini, or small white onions, unpeeled
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
For the Wrap
2 tablespoons finely chopped fresh rosemary, plus several sprigs
1/4 pound pancetta (Italian bacon), or bacon, thinly sliced
For the Sauce
1 teaspoon unsalted butter, softened
1 teaspoon all-purpose flour
1 cup chicken stock, preferably homemade
Preheat oven to 375 degrees. Season pork with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
Rub pork with chopped rosemary; wrap with pancetta, overlapping strips slightly. Lay rosemary sprig on top; tie pork with kitchen twine. Scatter onions and rosemary sprigs around pork. Roast in oven, basting occasionally with cooking juices, until internal temperature is 145 degrees on a meat thermometer, 35 to 40 minutes. Remove from oven. Transfer pork and onions to a platter; cover with foil.
Make pan sauce: In a small bowl, combine butter and flour. Pour off fat from skillet; place over medium heat. Add stock, scraping bottom of skillet to loosen browned bits. Bring to a boil; reduce liquid slightly, about 2 minutes. Whisk in butter mixture; cook until thickened. Season with salt and pepper. Serve hot with pork and onions.
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