Pancetta Wrapped Pork Loin Roast

*Serves 6-8

• 10 large garlic cloves
  
• 2 ¼ tablespoons finely chopped fresh thyme
  
• 1 ½ tablespoon finely chopped fresh rosemary
  
• 1 ½ tablespoon olive oil
  
• 1 (4 ½ -to – 5 pound) tied boneless pork loin roast
  
• Salt and freshly ground black pepper
  
• 6 ounces thinly sliced pancetta
  
• 2 cups reduced-sodium chicken broth
  
• 2 cups dry white wine

•  In a small food processor, blend the garlic, thyme, rosemary, and oil, scraping down the sides of the bowl occasionally, until the garlic is minced.
  
• Untie the pork roast to separate the 2 pork loins. Sprinkle the pork generously with salt and pepper.
  
• Arrange the pancetta slices on a work surface, overlapping slightly to form a
  rectangle.
  
• Spread a fourth of the garlic mixture over the flat side of one pork loin, then top with the remaining pork lion, flat side down, to reform the pork roast.
  
• Using kitchen twine, tie the pork roast to secure the loins in place.
  
• Spread the remaining garlic mixture over the surface of the pork.
  
• Wrap the pancetta slices around the pork to cover as completely as possible.
  
• Place the pork in a roasting pan. Cover and refrigerate for at least 1 hour and up to 24 hours.
  
• Preheat the oven to 450 degrees.
  
• Pour ¾ cup of the broth and ¾ cup of the wine into the roasting pan.
  
• Roast the pork, adding more broth and wine to the pan juices every 20 minutes, until a meat thermometer inserted into the center registers 135 degrees for medium-rare, about 1 hour and 15 minutes.
  
• Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
  
• Using a large sharp carving knife, cut the pork into ¼-inch-thick slices, then serve with the pan juices.