METHOD
Preheat the oven to 400°F.
Lightly oil a roasting pan.
Split the pork loin lengthwise
without cutting completely through so that it can be opened like a book.
Pound lightly with a wooden mallet to an even thickness of about 1 inch.
Season with salt and pepper
Place half of the pancetta on
the pork loin in a thin layer. Top with a layer of apple and sprinkle
with the garlic and sage. Fold the meat over the stuffing: cover the loin,
especially at the seam, with the remaining pancetta; and tie with kitchen
twine at 2-inch intervals.
In a large roasting pan, heat
4 tablespoons of the olive oil over medium heat. Add the pork loin and
cook for 4 to 6 minutes, turning, until browned on all sides. Add the
wine and stir to scrape up the browned bits from the bottom of the pan.
Cook for 6 to 8 minutes, or until the liquid has evaporated.
Add the potatoes to the roasting
pan. Drizzle the remaining 2 tablespoons of the olive oil over the loin
and potatoes. Place in the oven, pancetta side down, and roast for 35
to 45 minutes, or until an instant-read thermometer inserted in the center
of the loin registers 160°F. Transfer the meat to a cutting board
and let rest for 5 minutes. Slice crosswise and arrange the slices on
a warmed serving platter along with the potatoes. Serve at once.
Serves: 6
"Pancetta,
sometimes called Italian bacon, is cured pork belly. In general, there
are two versions: in one, the pancetta is cured in a slab and used as
a flavoring in cooking; the other type is rolled and used as a thinly
sliced cold cut for antipasto and panini." From Prosciutto, Pancetta
Salame.
Reprinted with permission
from ©2004 Pamela Sheldon Johns Prosciutto Pancetta Salame: Cooking
with the Cured Meats of Italy, published by TenSpeed Press
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