Pancetta Pork Loin
Pancetta Pork Loin
What you can expect..
We've trimmed and brined our beautiful loins, then wrapped them in our flat pancetta. The loin is a lean cut, but when teamed with the generously fat-covered pancetta, we strike a balance between salt, fat and succulent roasted loin.
Simply colour the pancetta in a non stick pan until golden and roast in the oven for about 12-14 minutes. Make sure you rest the loin for a further 5-6 minutes when it is removed from the oven and you will have juicy pork when you carve.
1 x 450g Pancetta Wrapped Loin
Remove the loin from the vac bag and heat your pan to a medium high heat
Pour a little olive oil into the pan and begin to seal the loin. If you make 4 turns and leave it to colour for 30 seconds to a minute before each turn it will be golden all the way around
When you make the final turn put it in a preheated 200 degree oven straight away. Set a timer for 12 minutes
Check the loin after 12 minutes, it should feel firm when you press on it. If it still feels a bit ‘spongey’ give it another 2 minutes. If you have a probe or meat thermometer it will be perfectly cooked when it is 58 degrees internally
Rest the loin for at least 5 minutes before you carve it
Recipe requires non-stick oven prof pan, and a probe or meat thermometer.
In winter or the colder months you can treat this loin like it’s a mini roast and serve it with roasted root vegetables and potatoes. It would also be beautiful with a puree of parsnip or cauliflower and served with a jus or gravy. Also served with pickled quince and braised red cabbage.
To give it an autumnal feel you could pan fry a selection of mushrooms with thyme and garlic.
In the summer it would be delicious with a stew of tomatoes, peppers and capers or served cold and sliced thinly as a salad with fresh peach, goats cheese and basil.