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Name: Pork loin with sage and pancetta
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: not set

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INGREDIENTS

1 pork loin roast ; boneless (about 3 lbs)
12 slices Pancetta ; thin slices (2 ounces)
12 leaves Fresh sage

Servings

INSTRUCTIONS

Preheat oven to 450, with rack in the middle. Line a rimmed baking sheet with aluminum foil and set aside. Arrange sage on top of pork loin. Lay pancetta over sage in three horizontal rows, slices overlapping slightly. Spacing evenly, secure pancetta with three 10 inch lengths of kitchen twine.

Place pork on prepared sheet, and roast until pancetta is browned and crisp and an instant-read thermometer inserted in thickest part of pork registers 15 degrees, 35 to 40 minutes. Tent roast loosely with foil; let rest 5 minutes. Tent roast loosely with foil; let rest 5 minutes. Snip twine with scissors and remove; thinly slice roast before serving.

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (317g)
Recipe Makes: 8 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.