Glazed Pancetta-Wrapped Pork Loin
Pork lovers, this is the dish for you! A boneless loin is wrapped in thinly sliced pancetta, which imparts its salty-savory goodness and helps keep the meat moist. The pancetta also crisps up beautifully on the grill. Our Southern-style onion and applewood barbecue sauce forms a glaze on the pork, adding another layer of flavor, while a side of slow-cooked onions provides a sweet contrast.
Ingredients:
- 1 boneless pork loin roast, about 2 lb. (1 kg)
- Kosher salt and freshly ground pepper
- 1/4 lb. (125 g) thinly sliced pancetta
- 1 bottle (18.5 oz./524 g) Sweet Onion Applewood BBQ Sauce
- 4 Vidalia onions or 2 yellow onions, cut into rings 1 inch (2.5 cm) thick
- 3 Tbs. extra-virgin olive oil, plus more as needed
Directions:
Let the pork loin stand at room temperature for 30 minutes.
Preheat a medium-hot fire in a grill. Place an outdoor griddle or roasting pan on the preheated grill, close the grill and preheat the pan for 10 minutes.
Season the pork generously with salt and pepper. Place 7 pieces of kitchen twine, each about 10 inches (25 cm) long, on a cutting board, spacing them about 1 inch (2.5 cm) apart. Set the pork loin on the twine. Lay the pancetta over the top and sides of the loin, then tie the twine to secure the pancetta in place. Brush the pork generously with some of the BBQ sauce.
In a bowl, toss the onions with the olive oil, being careful to keep the rings intact. Season with salt and pepper. Place the pork loin, pancetta side up, and the onions in the preheated pan. Cover the grill and cook, without turning, until an instant-read thermometer inserted into the center of the meat registers 140°F (60°C), 25 to 30 minutes, brushing the pork with more BBQ sauce every 10 minutes and brushing the onions with more olive oil if they start to look dry.
Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest until the internal temperature registers 145°F (63°C), about 10 minutes, then brush with more BBQ sauce. Remove twine, cut the pork into slices and serve with the onions. Serves 4 to 6.
Williams Sonoma Test Kitchen
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