Ingredients
2 1/4 pounds pork loin, trimmed of excess fat
Coarse salt and freshly ground pepper
1/4 pound pancetta, sliced into scant 1/8-inch-thick rounds
2 tablespoons extra-virgin olive oil
4 medium carrots, peeled and cut on the bias into 3-inch pieces
4 medium parsnips, peeled and cut on the bias into 3-inch pieces
1 medium red onion, cut into 8 wedges
4 small pears, halved and cored, or 2 large pears, quartered and cored
2 cups low-sodium chicken broth
1 teaspoon caraway seeds
Crusty bread, for serving
Preparation
Preheat oven to 350 degrees. Generously season pork with salt and pepper. Wrap in pancetta, overlapping slightly; tie with kitchen twine. Heat a pot over medium-high. Add oil, then pork. Cook, turning a few times, until golden brown, 8 to 10 minutes. Transfer to a plate.
Add vegetables to pot; cook, stirring a few times, until golden in places, 5 to 7 minutes. Add pears, broth, and caraway seeds; season with salt and pepper. Return pork and any juices to pan; bring to a simmer. Partially cover and roast in oven until a thermometer inserted in thickest part of pork registers 135 degrees, 25 to 30 minutes. Transfer pork to a carving board; let stand 15 minutes. Slice and serve, with vegetables, pears, braising liquid, and bread.
