Pork loin Roast is not the easiest roast to make. A few preparations ahead will ensure a great result. Follow this recipe. Buon Appetito!
Preheat your oven at 375 degrees/ convection or 400 degrees/bake, if you don't have a convection oven.
Ingredients: 2/ 2 pound pork loins. Be sure and bring the meat down to room temperature before pounding and flattening the meat.
4 teaspoons of of sea salt
2 teaspoons of black pepper
1 cup of thick bread crumbs, like Planko or make some fresh with some day old bread
1 handful of rosemary leaves
1 good pinch of thyme leaves
About 4 leaves of sage
5 cloves of garlic
4 tablespoons of olive oil
1 cup of pitted black, oil cured olives (optional)
1 cup of white wine
1 cup of 1/ 2 cup of chicken or vegetable stock
Kitchen twine to tie the roast together
6 slices of sliced pancetta
One large roasting pan
Method: Remove your Pork loins from the package and bring to room temperature. Liberally salt and pepper both pieces. Be sure and save about one teaspoon of salt and pepper for your paste. You may want to remove the meat from the refrigerator about an hour ahead. It will be easier to flatten. Cover with plastic wrap and pound flat like in the above photo.
In a food processor, add bread crumbs, herb, garlic, olives, one teaspoon of sea salt, one teaspoon of pepper. (Olives are optional). Process until your ingredients come together. It Should look like a paste.
Cut some string, about 8 pieces.
Carefully apply the paste on one side of the pork loin. Cover with the second pork loin and tie together. Do not worry if the pieces are unven. Some of the paste will fall out. Do not worry, it's very forgiving. Carefully overlap your pancetta slices. You may need to loosely cover before placing in the oven. You don't want your pancetta to burn. If you are talented, you can manage to role your roast. I did not.
Add your liquids to the pan.
Place into the center of the oven
Bake for 1 hour at 375 convection or 400 degrees/ bake for one hour plus 15 minutes. Remember, cooking with convection decreases your cooking time. Be sure and make that adjustment. Be sure and check the pan about 15 minutes before the end of the cooking time. You can add some more warmed stock, if it looks dry. Let it rest about 10 minutes before slicing.
You can remove the roast and reduce the pan juices too.
Slice and serve
There was even enough for lunch today.
Special Note: This is version 2.