I made this for a friend as a trial run for my New Year's' Day guests. I used a 2-lb loin and halved the rest of the ingredients. It is wonderful with the mortadella. I think with pancetta the subtlety would be lost. I made my own truffle butter by adding truffle oil to unsalted butter, but other than that, followed the recipe exactly. I'd quibble a bit with the instructions: first, they'd lead one to believe that the pork roast will be round, when in fact it is a rather flat piece; second, they make the butterflying sound far more difficult than it is. I made the butter and the rub ahead of time, so the preparation was very quick. I found the roasting time a bit long, but my roast was smaller. Be careful not to rub the rub into the ends of the roast as too much pepper gets caught in the nooks and crannies. All in all, a wonderful recipe. I'd like to give it four stars, but "beyond compare" is a bit over the top... Will definitely make again for my New Year's Day guests