Pancetta- and Herb-roasted Pork with Fig Jam               

 tags (edit): Bon Appetit Magazine @Vogel @Try Soon! Main Dish  

 

Fresh herbs and pancetta (Italian cured bacon) blanket the pork before it goes into the oven. Ask the butcher to tie the two loins to hold their shape. Begin marinating the meat one day before serving. What to drink: Open a few bottles of spicy Zinfandel or hearty Bordeaux.

Ingredients

- JAM
4 cups Dry Red Wine From Two 750-Ml Bottles
3 cups Water
48 ounce Black Mission Figs Dried Stemmed Cut Into 1/4 In Cubes
2 cups Sugar
1/2 cup Fresh Lemon Juice
- PORK
1/2 cup Extra Virgin Olive Oil
2 tablespoon Fresh Sage Chopped
2 tablespoon Fresh Thyme Chopped
2 tablespoon Fresh Rosemary Chopped
1 tablespoon Sea Salt
2 teaspoon Black Pepper Ground
2 ea 3 1/2 pou Boneless Pork Loin Tied To Hold Shape
3 ounces Pancetta Thinly Sliced
 

Instructions
 FOR JAM:Bring all ingredients to boil in heavy large saucepan over medium-high heat, stirring constantly until sugar dissolves. Boil mixture until thickened and reduced to 4 cups, stirring occasionally, about 45 minutes. Transfer jam to large bowl. Cool completely. (Can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)

FOR PORK:Using on/off turns, puree olive oil, sage, thyme, rosemary, salt, and pepper in processor until almost smooth. Place pork in heavy large roasting pan. Rub herb mixture over roasts. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 400. Sprinkle pork generously with salt & pepper. Place pancetta slices atop pork, overlapping if necessary. Roast until meat thermometer inserted into center of pork registers 145, about 1 1/2 hours. Transfer pork roasts to platter; remove string and let stand 15 to 30 minutes before carving (internal temperature will increase 5 degrees). Serve pork with fig jam.




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Yields: 12 Servings
     BON APPETIT magazine, December 2003, page 174

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