Pancetta-Wrapped Roast Pork Loin Chop
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Cooking tools:
- Instant-read thermometer
- Zip-top bag
- Butcher's twine
- Toothpick
- Oven
- Stove
- Skillet
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Whisk
- Serving platter
- Spoon
- Paper towel
- Refrigerator
Ingredients
- 1 bay leaf, broken into several pieces
- 2½ cup room temperature water
- 2 tablespoons sugar
- 2 tablespoons kosher salt
- 1 boneless pork loin chop (1 ½ to 2″ thick about 3/4 lb)
- 8 cipollini or very small white onions, unpeeled
- coarse salt
- freshly ground pepper
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 2 tablespoons finely chopped rosemary, plus several sprigs
- 3 ounces pancetta, thinly sliced (bacon is a fine substitute)
- 1 teaspoon unsalted butter, softened
- 1 teaspoon all purpose flour
- 1 cup chicken stock, preferably homemade
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