Ingredients

• 1-1/2 lb Pork loin
• 1 T olive oil
• 2 T rosemary, finely chopped
• 1/4 lb pancetta
• 8 - 10 small white onions
• 1 t unsalted butter, softened
• 1 t flour
• 1 C chicken stock

Instructions

1. Season the loin with salt and pepper, sear on all sides until browned, then remove from heat.
2. Rub the loin with rosemary, wrap with pancetta, overlapping the strips slightly, then tie with kitchen string. Roast at 350 with the onions until done, then remove and keep warm.
3. Drain the fat from the skillet, then melt the butter and scrape the fond froom the bottom of the skillet. Whisk in the flour to make a roux, then add the stock and simmer until the sauce is thickened. Season to taste.
4. Slice the loin, plate, dress with the sauce and serve.

Source: unknown

Contributed by: Skip