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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.

Source: Everyday Food, September 2008
Total Time Prep Servings



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How would you rate this recipe?
  • lapag01gmailc
    17 DEC, 2016
    Mine needed more time but it had good flavor
  • MS12337316
    2 AUG, 2012
    A delicious way to serve pork loin!
  • essija
    20 DEC, 2010
    I made this thinking it would be easy and I'm always up for trying new ideas especially with pork loin. I couldn't find pancetta at the market (small town Midwest) but Instead I used Prosicutto and it worked out. Tasty, easy and the family enjoyed it. I think I ended up cooking the loin longer than recipe called for.
  • ladyj7744
    24 OCT, 2010
    I made this recipe for a dinner I had for my inlaws. I was a little worried it would be some what bland because there are so few ingredients but the flavors were wonderful and the pork was so moist and delicious! My mother-in-law asked if she could take the left overs home and she's a tough food critic! Simple to make and will definitely impress!
  • michabarno
    23 DEC, 2008
    I made this for an Autumn dinner party and it was perfect! Crisp pancetta and moist tenderloin. I served it with wild-rice stuffed acorn squash, a fig-and-arugula salad with balsamic vinaigrette, and a cheddar-crusted apple pie (all recipes from Everyday Food!)... What an incredible meal that was!
  • Sudie123
    16 SEP, 2008
    What a wonderful recipe! The presentation was beautiful and it tasted delicious. The pork was moist and the sage and the pancetta complimented the pork very nicely. Very easy and fun to make. Can't wait to have company so I can show it off!
  • madelneangellee
    2 SEP, 2008
    I fixed this with a large pork loin Labor Day Sunday and it was a hit with the whole family. We had the leftovers that evening for sandwiches and everyone raved about the recipe a second time!

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