Herb-Stuffed Pork Loin with Pancetta and Wine Jus
A show-stopping roast featuring tender pork loin butterflied and filled with aromatic garlic, rosemary, and parsley paste, then wrapped in pancetta and roasted with white wine. The herb stuffing infuses the meat with Mediterranean flavors while the pancetta adds richness and helps keep the lean pork moist during cooking. Perfect for Sunday dinners or special occasions when you want an elegant main course that looks impressive but requires minimal hands-on time. The wine pan juices create a simple yet flavorful sauce that complements the herb-crusted exterior beautifully.
Ingredients
Instructions
- 1
Process garlic, rosemary leaves, parsley, olive oil, salt and pepper in food processor until smooth paste forms
- 2
Butterfly pork loin lengthwise without cutting completely through to create book-like opening
- 3
Season inside of pork with salt and pepper then spread herb mixture evenly leaving 1 inch border on one side
- 4
Roll pork tightly and cover top with pancetta slices then tie with kitchen twine in several places
- 5
Place on rack in roasting pan and let sit at room temperature for 15 minutes while preheating oven to 400 degrees
- 6
Add wine and water to bottom of roasting pan and roast for 1 hour 15 minutes or until internal temperature reaches 155 degrees
- 7
Rest for 15 minutes then skim fat from pan juices or use fat separator
- 8
Slice into thick portions and drizzle with defatted pan juices
Tips
Use a meat thermometer to ensure perfect doneness - pork should reach 155°F internal temperature for juicy, safe results.
Let the tied roast rest at room temperature before cooking to ensure even heating throughout the thick cut.
Save time by asking your butcher to butterfly the pork loin for you if you're not comfortable doing it yourself.
Good to Know
Refrigerate sliced leftovers up to 3 days in airtight container
Can stuff and tie pork up to 1 day ahead, refrigerate covered
Serve warm sliced thick with pan juices drizzled over
Common Mistakes
Don't skip resting time to avoid tough, dry meat from cutting too soon
Avoid overcooking past 160°F to prevent dry texture in lean pork loin
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different cut of pork?
Pork tenderloin works but cook for less time. Avoid shoulder cuts as they need longer, slower cooking methods for tenderness.
What if I don't have kitchen twine?
Use toothpicks every 2 inches to secure the roll, but remove before slicing. Twine gives more even shape and easier handling.
How long will leftovers keep?
Refrigerate sliced pork up to 3 days or freeze up to 3 months. Reheat gently to avoid drying out the meat.