12 fresh sage leaves
1 boneless pork loin roast (about 3 lbs)
12 thin slices pancetta (2 oz total)
1. Heat oven to 450 with rack in the middle. Line a rimmed baking sheet with foil, and set aside. Arrange sage on top of pork loin. Lay pancetta over sage in three horizontal rows, slices overlapping slighty. Spacing evenly secure pancetta with three 10″ lengths of kitchen twine.
2. Place pork on prepared sheet and roast until pancetta is browned and crisp and an instant read thermometer inserted in the thickest part registers 145, 35-40 minutes. Tent roast loosely with foil; let rest 5 minutes. Snip twine with scissors, and remove; thinly slice roast before serving.
Martha Stewart’s tip: Tying roast with twine keeps the pancetta in place, ensuring an elegant presentation. Be sure to remove the twine before serving.