Porchetta

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
535
FAT
113%
CHOL
45%
SOD
33%

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Ingredients for 4 servings

2 pork tenderloins (about a pound each), trimmed of excess fat and silver skin

Salt and ground black pepper

4 sprigs fresh rosemary, leaves removed and chopped

10 thin slices pancetta or bacon

2 tablespoons extra virgin olive oil (EVOO), plus additional

4 ciabatta rolls

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