This Italian-inspired pork roast is rich with garlic, sage and pancetta—unsmoked Italian bacon. Serve with soft polenta, buttered asparagus spears and a fruit salad.
- 7 pounds boneless fresh leg of pork roast (netted or tied)
- 2 tablespoons olive oil
- 4 shallots (peeled and thinly sliced)
- 4 cloves garlic (crushed)
- 1/3 cup sage leaves (fresh)
- 4 ounces pancetta (diced)
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- In small skillet heat oil over medium heat; add shallots and garlic. Saute slowly, stirring occasionally, for 4-5 minutes. Set aside. Place sage, pancetta, salt and pepper in food processor. Blend to a paste; add shallots and garlic and blend.
- Heat oven to 350 degrees F. Place pork roast in shallow roasting pan; stab 1-inch gashes all over surface of pork roast with small paring knife. Using your fingers and the paring knife, stuff each slit with some of the sage and shallot paste. Rub any remaining paste over surface of pork. Roast for 2 to 2 1/2 hours (18 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.