INGREDIENTS
1
(3 1/2 to 4-pound) tied boneless pork loin, roast
4 oz
Pancetta
8
Garlic cloves, large
1 tbsp
Rosemary, fresh leaves
1 tbsp
Thyme, fresh leaves
1 1/2 cups
Chicken broth
1
Salt and freshly ground black pepper
1 tbsp
Olive oil
1 1/2 cups
White wine, dry