Typically, porchetta (pronounced Pour-ket-ta) is wrapped in prosciutto. We make ours with bacon because out here in the North Cascades, prosciutto mongers aren’t on every corner.
You will need culinary twine and a roasting pan with a rack for this recipe and the most challenging part of the process is tying up the stuffed and rolled loin. For those of you who know crochet, the task will be easy to master. The goal is to evenly space the strings.
Makes: 8 large servings
Keeps: 3 days
Time: 3 hours
QUICK LINKS TO OTHER RECIPES
4 lb pork loin
1/4 cup olive oil
1 cup onion, small diced
3 cloves garlic, minced
1 Tbsp fennel seeds, toasted and ground
1 Tbsp rosemary, chopped
1 Tbsp Italian parsley, chopped
1 tsp lemon zest
2 lb ground pork
1/4 cup white wine
2 eggs 1 cup GF bread crumbs
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon
WHAT TO DO
What to do:
Prepare the pork loin
Slice along the bottom of the long side and fold open like a book.
Cover the loin with plastic and use a mallet to lightly pound the meat into a consistent thickness.
Remove plastic and season with salt and pepper.
Cook the stuffing:
Heat a skillet to medium and add olive oil, onion, fennel bulb and sauté until tender – 8 to 10 minutes
Add garlic, fennel seed, herbs and lemon zest and cook – 2 minutes.
Add the ground pol and sauté until almost cooked. Add the wine and reduce down until the liquid has evaporated.
Remove mixture from heat. When cool enough to taste, season and sample.
Finish the stuffing:
When mixture is cool, add the eggs and bread crumb and form like a meatloaf.
Heat oven to 425°F
Roll the pork:
On a cutting board, layer the bacon onto a sheet of plastic wrap.
Top with the butterflied pork loin.
Spread pork mixture, evenly and consistently on the loin.
Using the plastic wrap, roll the pork, roll the loin up like you would a bath towel.
Remove wrap and tie with culinary (butcher’s) twine.
Place loin onto a roasting pan rack.
Rub some olive oil and place in the hot oven.
Roast until internal temperature is 135-140°F – 1 1/4 hours.
Remove and let rest for 15-minutes.
Slice the pork and serve with pan juices.
This makes a kick ass baguette sandwich.
Serve with this kale pesto