Recipes Ingredients Meat & Poultry Pork Recipes Pancetta-Wrapped Pork With Pears and Root Vegetables Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 14, 2019 Print Rate It Share Share Tweet Pin Email Photo: GEORGE BARBERIS Prep Time: 35 mins Total Time: 1 hrs 15 mins Servings: 4 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. Ingredients 2 ¼ pounds pork loin, trimmed of excess fat Coarse salt and freshly ground pepper ¼ pound pancetta, sliced into scant ⅛-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 Directions 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. Rate it Print