Pancetta Herb Pork Loin Roast with Broccolini and Cheesy Polenta
Thursday October 23, 2014see more by jen
Porktober is still in full swing with pork specials running all month long at Costco, and in case you missed our first recipe post, please click here for Susanne’s delectable Garlic Maple Slow Cooker Pulled Pork recipe.
I am still salivating over it and have to wonder how I got so lucky to have a business partner that also happens to have a culinary degree?!
Susanne was on fire again with this delicious pork loin roast recipe, which was so easy I think even I could attempt it on my own. Here is her pork loin roast recipe (click here for downloadable copy) along with our (or rather, her) how to…
First stop was our local Costco to purchase our pork.
This recipe calls for a whole boneless pork loin roast, not to be confused with a pork tenderloin (which is a smaller, equally delicious cut of pork).
We picked up our 6 2/3 lb whole boneless pork loin roast at Costco for $20! A great way to feed a large group beautifully on a budget!
In this case, we were feeding a smaller group so we cut the pork loin roast in half and froze the other piece for another night. (To roast the entire thing, click here for the Pork Be Inspired guide for cook times.)
Pancetta Herb Pork Loin Roast with
Broccolini and Cheesy Polenta
Serves 6-8 people
Pork Loin Roast Recipe:
6 cloves large garlic cloves, minced
2 T fresh rosemary, minced
1 T fresh thyme, minced
2 tsp salt
1 tsp freshly ground black pepper
1 T whole grain mustard
1 T Extra Virgin Olive Oil
1 cup dry white wine (I used an un-oaked Chardonnay)
6 oz thinly sliced pancetta
1 3.5-4lb boneless pork loin roast
1. Preheat oven to 400 degrees. Combine the first 5 ingredients to make a paste, and rub all over the pork loin roast.
Place pork loin roast on a rack in a roasting pan and let sit at room temperature for about 30 mins to let the flavors marinate and to let the pork come to temperature to ensure even cooking.
3. Pour the cup of dry white wine into the bottom of the roasting pan.
4. Roast the pork loin for about 1.25-1.5 hours or until center of the roast temps at 145 degrees in it’s center with an instant read thermometer followed by a 3 minute rest.
(Exact cooking time varies based upon your oven and exact size of your roast, click here to see guide for cooking times.)
2 3/4 cup chicken broth
1 1/2 cup milk (whole is best)
2 cups water
1 garlic clove, minced
1 bay leaf
3/4 tsp salt
1 1/2 cup yellow cornmeal
1/2 cup freshly grated parmesan cheese
2 cups freshy grated fontina cheese
1. Butter a baking dish, liberally. Bring to a boil the chicken broth, milk, water, garlic, and bay leaf. Turn down heat to medium low and gradually whisk in cornmeal, stirring in one direction, reduce heat to low and cook until cornmeal softens and mixture thickens, about 10 mins.
2. Remove from heat, stir in salt and pepper and cheeses (saving a little cheese for the top). Pour into the buttered baking dish and sprinkle the extra cheese on top.
3. Bake until polenta is heated through and golden brown, about 20-30 mins.
3 bunches broccolini, ends trimmed
Extra Virgin Olive Oil
Fresh ground pepper
3/4 cup chicken stock
1. About 15 minutes before your pork loin is finished cooking, toss the broccolini with the lemon juice, Extra Virgin Olive Oil and salt and pepper.
2. Quickly pull pork loin roast out of the oven, pour chicken stock on bottom of the pan and place the broccolini directly in the the pan drippings to roast as your pork loin is finishing up. (The broccolini florets will soak up all of the delicious drippings and taste amazing!)
This dish was AMAZING. The flavors of the garlic herb rub combined with the crispy pancetta made for mouth watering bites.
After dinner, I told Susanne, I feel like I eat a LOT of chicken, and it is so nice for a change to mix it up with a new and delicious protein option for dinner. The pork was so lean and delicious.
Next challenge: trying out this recipe on my own!
Have a great day everyone! Happy cooking!