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