12 fresh sage leaves
1 boneless pork loin roast (about 3lbs.)
12 thin slices of pancetta (2oz)
Directions
Preheat oven to 450,with rack in the middle. Line a rimmed baking sheet with aluminum foil and set aside. Arrange sage leaves on top of pork loin. Lay pancetta over sage in 3 horizontal rows, slices overlapping slightly. Spacing evenly, secure pancetta with three 10" lengths of kitchen twine.
Place pork on prepared sheet and roast till pancetta is browned and crisp and an instant read thermometer inserted in thickest part of pork registers 145, 35-40 mins. Tent roast lightly with foil; let rest 5 mins. Snip twine with scissors and remove; thinly slice roast before serving.
Preheat oven to 450,with rack in the middle. Line a rimmed baking sheet with aluminum foil and set aside. Arrange sage leaves on top of pork loin. Lay pancetta over sage in 3 horizontal rows, slices overlapping slightly. Spacing evenly, secure pancetta with three 10" lengths of kitchen twine.
Place pork on prepared sheet and roast till pancetta is browned and crisp and an instant read thermometer inserted in thickest part of pork registers 145, 35-40 mins. Tent roast lightly with foil; let rest 5 mins. Snip twine with scissors and remove; thinly slice roast before serving.
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