Hi blog world! I have been MIA for quite some time now and even let my one year birthday on the blogosphere go unnoticed. 😦 Over a year ago I started this little blog on a whim and now I couldn’t imagine not having this as my cooking journal and serious motivator. I wish I could say I feel like I’ve progressed a ton since I’ve started but nonetheless I definitely feel like it has pushed me to try new recipes and to work on my photography. This has possibly been the busiest year of my life so I look forward to (fingers crossed) things slowing down so I can again focus more on this blog. Please keep reading and following along, I promise to get in the kitchen more! I love reading your comments and learning from all the other food lovers out there.
True to my style, this is an elegant dinner that can be cooked up quickly for a nice weeknight dinner. If you haven’t tried pancetta, it’s a lot like bacon when cooked and what could possibly go wrong with bacon? Nothing. The herbal taste of sage mixed with the rich bacon flavor is perfect over a moist roast pork loin. And have I mentioned it’s easy and quick? And only a few ingredients!! Love it.
- ~ 8 fresh sage leaves
- 1 boneless pork loin roast (about 2 pounds)
- 8 thin slices pancetta
- Preheat oven to 450 degrees, with rack in the middle. Line a rimmed baking sheet with aluminum foil, spray with cooking spray, and set aside.
- Grind salt and pepper over the pork loin. Arrange sage on top of pork loin. Lay pancetta over sage, overlapping as needed.
- 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 reads 145 degrees, 35 to 40 minutes. Tent roast loosely with foil; let rest 5 minutes. Snip twine with scissors and remove; thinly slice roast before serving.
Recipe sources: Martha Stewart
Time: One hour