Pork Loin in the Style of Porchetta

Name: Pork Loin in the Style of Porchetta
Prep time: 50 min
Cook time: 1 h 25 min
Total time: 2 h 15 min
Yield: 4 to 6 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1 medium (7 oz) onion; 1 medium (8 oz) fennel bulb; 2 pounds ground pork shoulder or sweet Italian sausage (as our commenter Alan suggested below); 2 tablespoons fennel seeds; 2 tablespoons chopped rosemary leaves; 6 cloves garlic; Salt and freshly ground black pepper; One (4-pound) boneless pork loin roast; 1 cup fresh bread crumbs; 2 large eggs; 4 medium (about 2 lbs) Red Onions; 1 lemon

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4.8

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Prep Time
50 mins
Cook Time
1 hr 50 mins
Total Time
2 hrs 15 mins
Servings
4 to 6 servings
Calories
1860 kcal
Course
Main Course
Cuisine
Italian

Pork Loin in the Style of Porchetta

Iris Warren

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This pork loin in the style of porchetta is an Italian classic that blends pork loin with a pork shoulder, fennel, and rosemary filling, to make an impressive, celebration-worthy entrée.

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Ingredients

Servings

1/2 cup extra-virgin olive oil plus more more for drizzling
1 medium (7 oz) onion thinly sliced
1 medium (8 oz) fennel bulb trimmed, fronds reserved and chopped, bulb thinly sliced
2 pounds ground pork shoulder or sweet Italian sausage (as our commenter Alan suggested below)
2 tablespoons fennel seeds
2 tablespoons chopped rosemary leaves
6 cloves garlic thinly sliced
Salt and freshly ground black pepper
One (4-pound) boneless pork loin roast butterflied (have the butcher do this)
1 cup fresh bread crumbs
2 large eggs lightly beaten
4 medium (about 2 lbs) Red Onions cut in half
1 lemon halved

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Instructions

In a 10- to 12-inch saute pan, heat 1/4 cup of the olive oil over medium-high heat until smoking. Add the sliced onion and fennel and saute until softened and lightly browned, 7 to 8 minutes.
Add the ground pork or sweet Italian sausage, fennel seeds, rosemary, garlic, and 1 to 2 tablespoons pepper (depending on your taste), and cook, stirring occasionally, until the pork is no longer pink, about 10 minutes. Transfer to a bowl and let cool.
Preheat the oven to 425°F (220°C).
Meanwhile, place the pork loin flat on your work surface and sprinkle with salt and pepper.
Add all but 1 tablespoon of the fennel fronds, the bread crumbs, and eggs to the pork mixture and mix gently. Spread the mixture over the pork loin. Roll it up, starting from a long side, like a jelly roll, and tie with butcher's twine.☞ TESTER TIP: To prevent the filling from squishing out the ends, poke several long skewers through the porchetta near both ends to help close them before tying with twine.
Scatter the red onions in a roasting pan and place the pork loin on top. Drizzle the pork and onions with olive oil and rub to coat. Roast for 75 minutes, or until the internal temperature is 135°F (57°C).
Remove the pork loin from the oven and let rest for 10 minutes.
Slice the pork loin into 1-inch-thick pieces. Serve the pork drizzled with the remaining 1/4 cup olive oil and a good squeeze of lemon, garnished with the reserved fennel fronds, and with the onions on the side. (You can toss any leftovers in the fridge and slice them thin for the king of sandwiches the next day.)

Nutrition Information

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Serving 1portion Calories 1860kcal (93%) Carbohydrates 43g (14%) Protein 144g (288%) Fat 121g (186%) Saturated Fat 36g (180%) Monounsaturated Fat 61g Trans Fat 0.01g Cholesterol 551mg (184%) Sodium 2163mg (90%) Fiber 7g (28%) Sugar 10g (20%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 1860 kcal

% Daily Value*

Serving	1portion
Calories	1860kcal	93%
Carbohydrates	43g	14%
Protein	144g	288%
Fat	121g	186%
Saturated Fat	36g	180%
Monounsaturated Fat	61g	305%
Trans Fat	0.01g	1%
Cholesterol	551mg	184%
Sodium	2163mg	90%
Fiber	7g	28%
Sugar	10g	20%