Seared Rabbit Loin With Frisée And Pancetta Food

PANCETTA-WRAPPED PORK ROAST

Steps:

• Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
• Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.
• Preheat the oven to 400 degrees F.
• Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
• Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.

RABBIT LOIN WITH BITTER GREENS

Steps:

• Sprinkle rabbit saddles with salt and pepper. If possible, do this the night before cooking and refrigerate.
• In a small bowl, combine mustard and vinegar. Whisk in 1/4 cup olive oil and season with salt and pepper. May be covered and refrigerated up to 24 hours.
• Place dried fruit in a small saucepan with a pinch of salt and pepper, and add enough wine or Armagnac to just cover. Bring to a boil and immediately remove from heat. Drain when cool, remove any pits and cut larger fruits into chunks.
• Place a large, heavy sauté pan with a lid over high heat with remaining 2 tablespoons olive oil until oil shimmers. Add rabbit saddles and sear well on all sides. Reduce heat to medium low, cover, and cook until interior is slightly pink, 145 degrees on an instant-read thermometer (about 20 minutes). Allow to rest several minutes, then use a sharp knife to remove loins and tenderloins from bone. Slice meat thinly on the bias while still warm.
• In a wide, shallow serving bowl, combine frisée or other greens, almonds and fruit. Add mustard dressing to taste, warmed slightly or at room temperature, season with salt and pepper, and toss well. Add rabbit and toss again.