3 tablespoons pine nuts
6 cloves garlic
2 sprigs fresh rosemary, leaves stripped
1/2 bunch fresh parsley
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons olive oil
Salt and freshly ground black pepper
One 2 1/2-pound pork loin, butterflied
2 tablespoons vegetable oil
6 ounces thinly sliced pancetta
1/4 cup chicken or pork stock
1/2 cup white wine
This is a recipe to share with your butcher. He'll be more than happy to butterfly the pork loin for you--just ask!
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