Recipe: Wrap the pancetta around the pork loin and secure with the butcher's twine. Sear the pork loin on all sides in a cast iron pan over high heat and put the pan in a preheated oven until cooked to the desired doneness. While the pork loin is roasting in the oven, heat the butter in a skillet and saute the garlic, onion and green peppercorns for 3 minutes. Add the cream and reduce the sauce slightly. Add all the meat juices from the cast iron pan to the sauce and bring to a boil. Remove the string from around the pork loin and serve. Pour the green peppercorn sauce over the wrapped pork loin.