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4.8 from 51 votes

Pork Loin in the Style of Porchetta

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.

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

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 (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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Preheat the oven to 425°F (220°C).
  4. Meanwhile, place the pork loin flat on your work surface and sprinkle with salt and pepper.
  5. 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.
  6. 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).
  7. Remove the pork loin from the oven and let rest for 10 minutes.
  8. 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

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

% 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.