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Pancetta-Wrapped Pork Roast

  • Prep:
  • Total Time:
  • Yield: Serves 4
Pancetta-Wrapped Pork Roast

Photography: EARL CARTER

Source: Martha Stewart Living, February 2003


  • 1 pork loin (1 1/2 pounds)
  • 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


  1. 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.

  2. 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.

  3. 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.

Reviews (3)

  • julieacooper 12 May, 2010

    This is so good! I did it with little red potatoes instead of onions and it was fantastic. So juicy!

  • echappe14 23 Oct, 2009

    This dish is beyond amazing! Might want to have a little extra stock or white wine on hand for basting.

  • cheekdebra 13 Jan, 2009


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