Pancetta Stuffed Pork Loin

Pancetta Stuffed Pork Loin


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This is a delightful meat dish to have at Easter or any other Sunday dinner for that matter! The pork loin is lean and the top will caramelize slightly due to the dry rub.

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Chicago, IL

Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

8 servings


  • 2 pound pork tenderloin
  • 1/2 pound of pancetta
  • 1 tablespoon of olive oil
  • 2 teaspoon of smoked paprika
  • 2 teaspoon of ground cumin
  • 2 teaspoon of garlic powder
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • Salt and pepper, to taste

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As the oven preheats to 400 degrees, cut the pork loin ¾ of the way down the middle and then pound with a meat mallet until it is flat. Now, line the pancetta inside the flattened pork loin, then roll it together tightly and place on a baking sheet. Next, rub the pork loin with paprika, cumin, garlic powder, cinnamon, and nutmeg. Drizzle with olive oil and let cook for 40 minutes.

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