Pork Loin in the Style of Porchetta
User Reviews
4.8
34 reviews
Excellent
-
Prep Time
50 mins
-
Cook Time
1 hr 25 mins
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Total Time
2 hrs 15 mins
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Servings
4 to 6 servings
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Calories
1860 kcal
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Course
Main Course
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Cuisine
Italian
Pork Loin in the Style of Porchetta
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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
- 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
- 2 tablespoons fennel seeds
- 2 tablespoons rosemary chopped leaves
- 6 cloves garlic thinly sliced
- salt freshly ground
- black pepper freshly ground
- One (4-pound) pork loin roast butterflied (have the butcher do this, boneless
- 1 cup fresh bread crumbs
- 2 large egg lightly beaten
- 4 medium (about 2 lbs) red onions cut in half
- 1 lemon halved
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
34 reviews
Excellent
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