December 2nd, 2015
By LeeAnne Wright
Mix the garlic, rosemary, thyme and oil in a small bowl.
Cut the pork lengthwise, leaving a 1" border (think the spine of a book). Open the pork up and lay flat. Season the inside of the pork with generous amounts of salt and pepper. Smear about half the garlic herb paste inside the cut. Reassemble pork.
Season outside of pork and smear with remaining paste. Set pork fat-side down on work surface on top of lengths of kitchen twine. Top with pancetta slices, overlapping slightly to cover. Tie with twine.
It is best to cover and refrigerate at least 1 hour or longer to develop flavours.
Preheat the oven to 400-deg. F.
Set pork on a roasting rack in a pan filled with 1 cup of chicken stock. Add remaining cup of stock when it evaporates. Roast 1 hour or until internal temperature reaches 145-deg. F.
Transfer the pork to a cutting board. Tent with foil and let stand for 10 minutes. Pour the drippings from pan into a bowl and separate off fat.
Remove twine and cut the pork into thick slices. Serve with the pan juices.
NUTRIENTS PER SERVING: 309 calories, 17 g fat, 39 mg calcium, 794 mg sodium, 2 g carbohydrates, 0 g fibre, 35 g protein. Good source of vitamin A. Excellent source of thiamin, niacin, vitamin B12, vitamin B6 and zinc; good source of riboflavin.