pancetta-wrapped pork roast

With a foot of snow in the forecast, it was a great day for some home-cooking. Today's menu is Giada's Pancetta-Wrapped Pork Roast, Crushed Potatoes & Bourbon Pecan Pie.

Pancetta-Wrapped Pork Roast

8 large garlic cloves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon olive oil
1 (3 1/2 to 4-pound) tied boneless pork loin roast
Salt and freshly ground black pepper
4 ounces thinly sliced pancetta
1 1/2 cups chicken broth
1 1/2 cups dry white wine

• Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
• Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle.
• Sprinkle the pork roast generously with salt and pepper. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast.
  
• Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork.
  
• Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.
  

Preheat the oven to 400 degrees F.

• Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes.
  
• Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour.
  
• 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 1/4-inch-thick slices and serve with the pan juices.