Pancetta-Wrapped Pork Roast

• 1 pork loin (1 1/2 pounds)
• Coarse salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons finely chopped fresh rosemary, plus several sprigs
• 1/4 pound pancetta (Italian bacon) or bacon, thinly sliced
• 8 to 10 cipollini or small white onions, unpeeled
• 1 teaspoon unsalted butter, softened
• 1 teaspoon all-purpose flour
• 1 cup chicken stock, preferably homemade

1. Preheat the oven to 375F.
2. Season the pork with salt and pepper.
3. Heat the oil in a large cast-iron skillet over medium heat.
4. Sear the pork on all sides until browned, about 10 minutes.
5. Remove from heat.
6. Rub the pork with the chopped rosemary; wrap with the pancetta, overlapping strips slightly.
7. Lay a rosemary sprig on top; tie the pork with kitchen twine.
8. Scatter onions and rosemary sprigs around the pork.
9. Roast in the oven, basting occasionally with cooking juices, until the internal temperature is 145F on a meat thermometer, 35 to 40 minutes.
10. Remove from the oven.
11. Transfer the pork and onions to a platter; cover with foil.
12. Make the pan sauce: In a small bowl, combine the butter and flour.
13. Pour off the fat from the skillet; place over medium heat.
14. Add the stock, scraping bottom of skillet to loosen browned bits.
15. Bring to a boil; reduce the liquid slightly, about 2 minutes.
16. Whisk in the butter mixture; cook until thickened.
17. Season with salt and pepper.
18. Serve hot with the pork and onions.

pork loin, salt, extravirgin olive oil, fresh rosemary, pancetta, cipollini, unsalted butter, flour, chicken stock

Taken from www.epicurious.com/recipes/food/views/pancetta-wrapped-pork-roast-392593 (may not work)