Season the inside of rabbit loins with a little white pepper. Arrange 2 to 3 slices of pancetta on working surface overlapping the sides so they are the length of the loin. Lay the seasoned rabbit loin across the pancetta, roll up and tie with kitchen string or butcher’s twine.
Preheat oven to 350 degrees Fahrenheit.
Heat the oil in an ovenproof non-stick skillet over medium-high heat. When hot, sear the pancetta-wrapped loins on all sides.
Transfer to a preheated oven for 5 to 6 minutes, turning occasionally. The loin should be medium-rare or pinkish inside. Place back in oven until at desired doneness. Remove loins from oven and allow meat to rest for 5 to 10 minutes.