Roasted pork loin with pancetta


Leonardo Pellacani

Serve 6

Open the pork loin like a book and beat it with a meat tenderizer. Season it with the Profumoro, stuff it with the Artichoke cream and the sliced scamorza. Roll it up, then spread it with the Truffle Cream and wrap it with the bacon. Then tie it up with kitchen string and cook it at 160 ° C for about 40 minutes. Serve it with its cooking sauce flavoured with a spoonful of Truffle cream and garnish it with some rocket salad.