Pancetta-Wrapped Pork Roast

1. 1

   Preheat the oven to 375F.

2. 2

   Season the pork with salt and pepper.

3. 3

   Heat the oil in a large cast-iron skillet over medium heat.

4. 4

   Sear the pork on all sides until browned, about 10 minutes.

5. 5

   Remove from heat.

6. 6

   Rub the pork with the chopped rosemary; wrap with the pancetta, overlapping strips slightly.

7. 7

   Lay a rosemary sprig on top; tie the pork with kitchen twine.

8. 8

   Scatter onions and rosemary sprigs around the pork.

9. 9

   Roast in the oven, basting occasionally with cooking juices, until the internal temperature is 145F on a meat thermometer, 35 to 40 minutes.

10. 10

    Remove from the oven.

11. 11

    Transfer the pork and onions to a platter; cover with foil.

12. 12

    Make the pan sauce: In a small bowl, combine the butter and flour.

13. 13

    Pour off the fat from the skillet; place over medium heat.

14. 14

    Add the stock, scraping bottom of skillet to loosen browned bits.

15. 15

    Bring to a boil; reduce the liquid slightly, about 2 minutes.

16. 16

    Whisk in the butter mixture; cook until thickened.

17. 17

    Season with salt and pepper.

18. 18

    Serve hot with the pork and onions.

* Per serving · 4 servings · Values may vary.