Pancetta Wrapped Pork Roast

Giada’s Family Dinners
Giada de Laurentis

 

I have made this dish 2 or 3 times in the last couple of months, and I have to say… it doesn’t disappoint.  It’s pretty easy to make and the leftovers taste even better.  Even cold, out of the fridge.  And I know this, because I’ve eaten it cold, out of the fridge.  And here’s the best part, for those of you unfamiliar with pancetta (which is essentially an Italian version of bacon), or aren’t a fan, you can substitute bacon!  And who doesn’t love bacon.  In fact, whenever I’ve made it, I’ve used bacon.  Because while I don’t dislike pancetta, it’s not huge on my hit parade, and I like bacon better.  So… no brainer!  Bacon wins!  Oh, and by the way, the recipe calls for 6 ounces of bacon, I usually use the full pound of the stuff depending on how long the loin is.  Because, you know…  everything is better with bacon! So it stands to reason, more bacon is better! 😁

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Ingredients

10 large garlic cloves
1½ tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1 tablespoon olive oil
1 (4½- to 5-pound) boneless pork loin roast
Salt and freshly ground black pepper
6 ounces thinly sliced pancetta or bacon
2 cups reduced-sodium chicken broth
2 cups dry white wine

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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.

Open the pork roast to separate the 2 pork loins.  Sprinkle the pork generously with salt and pepper.  Arrange the pancetta (bacon) 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 loin, flat side down, to reform the pork roast.  Using kitchen twine, tie the pork roast to secure the loin in place.  Spread the remaining garlic mixture over the surface of the pork and place it on top of the pancetta (bacon).  Wrap the pancetta (bacon) slices around the pork to cover and completely as possible.  Place the pork in a roasting pan.  Cover and refrigerate for at least one hour and up to 24 hours.

Preheat oven to 450°F.  Pour ¾ cup of the broth and ¾ cup of the wine into the toasting 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°F 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 port into ¼-inch-thick slices, then serve with the pan juices.

Veal Scaloppine with Saffron Cream Sauce

Giada’s Family Dinners
Giada de Laurentis

 

I think I’ve made this dish twice.  The reason I don’t make it more often is because veal isn’t a favorite in our house (except for dad) and cream sauce isn’t big on anyone’s hit parade (including dad).  But I like cream sauce, and if I’m cooking, I’m going to make what *I* like once in a while instead of what everyone else wants.  And while this sounds like something that might be a bit complicated or involved, it’s really not.  It’s simple, and delicious, and I’ve been thinking of substituting chicken for the veal at some point to see how it turns out.  If I do, I’ll let you know for sure.  😁

Full disclosure…  When I made this I left the mushrooms out because I’m not a fan of the fungus.  But, the next time I make this, I’ll include the fungus because my daughter is a huge fan.  Although if I make this for her, it’ll be with the chicken, not the veal.

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Ingredients

1 pound veal scaloppine (about 12 slices)
salt and freshly ground black pepper
2½ tablespoons unsalted butter, or more as needed
3 tablespoons olive oil, or more as needed
12 ounces cremini mushrooms, trimmed and sliced
2 large shallots, finely chopped
1 cup low-sodium beef broth
¾ cup dry white wine
¼ teaspoon crumbled saffron threads
¾ cup heavy cream
½ cup frozen peas, thawed
4 lemon wedges

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Sprinkle the veal with salt and pepper.  Melt ½ tablespoon of the butter with 2 teaspoons of the oil in a large, heavy frying pan over high heat.  Working in 3 batches, add the veal and sautè until just cooked through and golden, about 45 seconds per side.  Transfer the veal to a platter and tent with foil to keep it warm.  Repeat with the remaining veal, adding more butter and oil to the pan as necessary.

Melt 1 tablespoon of the butter and one tablespoon of the oil in the same pan, over high heat.  Add the mushrooms and shallots.  Sprinkle with salt and pepper, and sauté until the mushrooms are golden brown, about 8 minutes. Add the broth, wine, and saffron, nd simmer until the liquid reduces by half, about 5 minutes.  Add the cream and boil until the sauce thickens slightly, stirring often, about 4 minutes.  Add the peas and return the sauce to a simmer.  Season the sauce to taste with salt and pepper.

Pour the sauce over the veal and serve with lemon wedges.

Broccoli Florets with Meyer Lemon Olive Oil

Giada’s Family Dinners
Giada de Laurentis

 

I love this side dish.  And I don’t make it nearly enough.  So I figured if I blogged it, I would be more likely to remember it and make it more often.  It’s light and really delicious, and so simple!  So… here’s my official reminder and my endorsement for you to try this dish, sooner rather than later.

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Ingredients

1½ pounds broccoli florets
3 tablespoons Meyer Lemon Oil
salt and freshly ground black pepper

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Fill a large pot with 2 inches of water.  Set a steamer rack in the pot.  Over and bring the water to a boil over high heat.  Add the broccoli and steam until the broccoli is crisp-tender, about 7 minutes.

Transfer the broccoli florets to a large bowl and toss with the oil.  Season the broccoli to taste with salt and pepper and serve warm.

 

Note:  As an alternative to Meyer Lemon Olive Oil, use 1 tablespoon fresh lemon juice and 2 tablespoons extra-virgin olive oil.  If you have fresh mint, add some, finely chopped.