Roast Pork Loin with Pancetta and Sage

95 Ratings
  • 5 18
  • 4 29
  • 3 36
  • 2 10
  • 1 2

Tying the roast with twine keeps the pancetta in place, ensuring an elegant presentation. Be sure to remove the twine before serving.

Everyday Food, September 2008

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Recipe Summary

prep:
10 mins
total:
55 mins
Servings:
8
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (7)

95 Ratings
  • 5 18
  • 4 29
  • 3 36
  • 2 10
  • 1 2
Martha Stewart Member
12/17/2016
Mine needed more time but it had good flavor
Martha Stewart Member
08/02/2012
A delicious way to serve pork loin!
Martha Stewart Member
12/20/2010
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.
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Martha Stewart Member
10/24/2010
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!
Martha Stewart Member
12/23/2008
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!
Martha Stewart Member
09/16/2008
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!
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Martha Stewart Member
09/02/2008
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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