Vermont Castings

Pancetta Wrapped Rotisserie Pork Loin

This Italian bacon-wrapped roast remains tender and juicy due to the pancetta wrap and the drippings make a spectacular sauce.

Prep Time
0 to 15 minutes
Requires attention
Cook Time
1 to 1½ hours



    1. Lay 4 or 5 pieces of cotton butcher cord, each about 2 feet long, spaced about 2" apart Set a sprig of rosemary across the strings. Lay about ⅔ of the round pancetta slices down in overlapping rows on top of the cord to form a sheet that is a about 3" longer than the roast
    2. Season the roast with a little salt and pepper and set it on top of the sheet of pancetta. Wrap the sheet around the roast and use the remaining pancetta to cover the exposed top part of the roast so the roast is completely blanketed in the pancetta. Place another sprig or 2 of rosemary on the roast and use the string to tie it all together.
    3. Load the roast on the rotisserie and place a pan underneath the roast with some water in it to catch the drippings. Cook on med high with the rotisserie burner until center of the roast registers a minimum of 165ºF. with a meat thermometer 1½ to 2 hrs depending on the size of the roast
    4. Remove the roast from the rotisserie, cover with foil and let stand for 10 minutes. Use the drippings in the pan to make a sauce or gravy by adding a little chicken stock to the drip pan and simmering for a few minutes on the side burner or stove.
    5. Add the corn starch to ½ cup of water and mix thoroughly. Add to simmering sauce slowly while continually stirring to get desired thickness.
    6. Slice into ¾" slices and serve drizzled with sauce


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