Ingredients

  • 5-6 lbs pork loin, trimmed of excess fat
  • 2-3 lemons sliced thin
  • 4-5 thyme sprigs
  • 4-5 whole rosemary sprigs
  • 3-4 whole garlic cloves
  • ½” sliced pancetta
  • J. Olive Co. Lemon Olive Oil

Sauce

  • J. Olive Co. Lemon Olive Oil
  • 1 shallot minced
  • 2 cloves of garlic minced
  • 1 cup chicken broth
  • 2-3 oz dry white wine
  • 1 oz fresh lemon juice
  • 2-3 Tbsp unsalted butter
  • 1 Tbsp flour

Directions

  1. Saute shallot and garlic in lemon olive oil, add broth and wine, lemon juice. Make rue with butter & flour to thicken sauce.
  2. Slit pork loin lengthwise in half. Lay all ingredients inside.
  3. Drizzle with olive oil, and lay slices of pancetta on top.
  4. Tie roast together with butcher twine. Sear meat 2-3 minutes on ALL sides.
  5. Place in shallow baking pan in 400 degree oven for 10-15 min or thermometer reaches 155 degrees (remembering meat will still cook after it is removed from heat).
  6. Let rest covered at least 15 min. Remove herbs and lemon slices before serving. Spoon sauce over meat.

Original recipe found at Two Olive Trees

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