When Brian and I were married 10 years ago, we registered for a cookbook called Giada’s Family Dinners. Inside is a fantastic recipe for a pancetta wrapped pork roast which I have made many times and it’s always a hit.
Well it most definitely inspired this recipe.
(1) 2-3 pound pork roast
1 batch of Bottega’s Parmesan Spread
1/2 pound of thinly sliced proscuitto
1 cup chicken stock
1 cup dry white wine
1.) Make the Bottega Parmesan Spread and set aside and pre-heat oven to 450º.
2.) Depending on your butcher, some pork roasts are made of 2 small loins tied together. Other times, the pork may be all in one piece. When preparing this recipe you will need the pork to either be butterflied open if it is in one piece, or separated if the roast is made of two loins.
*If roast is made of two loins: Spread Parmesan Spread on the top of each loin. Layer one on top of the other with Parmesan Spread sandwiched between the two loins, and also on top of the roast on top. ~sorry, that wording is odd.
*If your roast is butterflied open spread half of the Parmesan Spread inside the roast. Close the roast and spread the rest of the Parmesan Spread on top.
3.) Wrap the roast in slices of proscuitto, securing with cooking twine if needed. When I have made this with a butterflied pork loin I didn’t really need to use twine, but it definitely comes in handy when working with two small loins stacked.
4.) Pour the chicken stock and wine into the bottom of the roasting pan. Place the wrapped, stuffed pork in the roasting pan and bake for 50 minutes, stopping every 15 minutes to baste with the juices. Pork is finished when a meat thermometer reads 135º.
5.) Transfer pork to a cutting board and tent with foil. Allow to rest for 10 minutes before cutting and serving with the pan drippings.