Pancetta Wrapped Pork

Found in Chatelain (Ap.'09) magazine. Putting this on zaar for safe keeping as it's currently writtten on a scrap of paper. (*Please note: i've changed original recipe to suit my tastes.)

• Ready In: 1 hr 35 mins
• Serves: 6
• Yields: 1 roast

Ingredients

• 2 1⁄2 lbs  pork loin roast
• 1  mild Italian sausage
• 1  small onion
• 2  garlic cloves, minced
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried rosemary
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 4  round slices pancetta
•  butchers  kitchen twine

Directions

1. Preheat oven to 350F and line a baking sheet with foil.
2. Stuffing:.
3. Chop sausage and onion, put in a bowl and toss with garlic and spices; set aside.
4. Roast:.
5. Slice roast 3/4 of the way through lenghtwise (so it resembles a book).
6. Stuff roast leaving 1" at edge of opening, close roast and lay pancetta slices on top; tie shut with twine.
7. Place on baking sheet and roast 50-70 minutes. When done let stand under a foil tent for 10 minutes.