Roast Pork Loin with Pancetta and Sage
Tying the roast with twine keeps the pancetta in place, ensuring an elegant presentation. Be sure to remove the twine before serving.
- 12 fresh sage leaves
- 1 boneless pork loin roast (about 3 pounds)
- 12 thin slices pancetta (2 ounces total)
Preheat oven to 450 degrees, with rack in the middle. Line a rimmed baking sheet with aluminum foil, and set aside. Arrange sage on top of pork loin. Lay pancetta over sage in three horizontal rows, slices overlapping slightly. Spacing evenly, secure pancetta with three 10-inch lengths of kitchen twine.
Place pork on prepared sheet, and roast until pancetta is browned and crisp and an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 35 to 40 minutes. Tent roast loosely with foil; let rest 5 minutes. Snip twine with scissors and remove; thinly slice roast before serving.