Lemon Herbed Stuffed Pork Loin    EASY

5-6# pork loin, trimmed of excess fat

2-3 lemons sliced thin

4-5 thyme sprigs

4-5 whole rosemary sprigs

3-4 whole garlic cloves

½” sliced pancetta

Fresh Ultra premium Extra Virgin Olive Oil from two olive trees



Two Olive Trees lemon olive oil

1 shallot minced

2 cloves of garlic minced

1c chicken broth

2-3 oz dry white wine

1oz fresh lemon juice

2-3 T unsalted butter

1 T flour

Saute shallot and garlic in lemon olive oil, add broth and wine, lemon juice. Make rue with butter & flour to thicken sauce.

Slit pork loin lengthwise in half. Lay all ingredients inside. Drizzle with ultra premium olive oil, lay slices of pancetta on top. Tie roast together with butcher twine. Sear meat 2-3 minutes on ALL sides. Place in shallow baking pan in 400 degree oven for 10-15 min or thermometer reaches 155 degrees (remembering meat will still cook after it is removed from heat).  Let rest covered at least 15 min. Remove herbs and lemon slices before serving. Spoon sauce over meat.