Buca Di Beppo Porchetta Rustica Copycat Food

BUCA DI BEPPO MARINARA SAUCE

Buca Di Beppo Marinara Sauce image

Make and share this Buca Di Beppo Marinara Sauce recipe from Food.com.

Provided by Greatfull

Categories Sauces

Time 25m

Yield 2 cups

Number Of Ingredients 10

Ingredients

1 (15 ounce) can tomato sauce
2 tablespoons tomato paste
1/4 cup olive oil
1/2 cup yellow onion, chopped
1 garlic clove, minced
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon thyme
salt and pepper, to taste
1/4-1/3 cup beef broth

Steps:

Combine ingredients in a small sauce pan. Bring to a boil, then lower heat and simmer gently, uncovered, 10 minutes.

Nutrition Facts : Calories 341.9, Fat 27.7, SaturatedFat 3.8, Cholesterol 0.1, Sodium 1323.3, Carbohydrate 23.5, Fiber 4.6, Sugar 12.8, Protein 4.3

BUCA DI BEPPO PORCHETTA RUSTICA (COPYCAT)

Buca Di Beppo Porchetta Rustica (Copycat) image

I love food from Buca and found this on channel 3 news website. I cannot wait to make it at home to see if it as fabulous as it is in the restaurant! Serve it up with Garlic Mash.....yum!

Provided by Cook4_6

Categories Pork

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 -2 1/2 lbs pork loin
1 ounce olive oil
1/4 tablespoon salt
1/4 tablespoon pepper
1 tablespoon rosemary
2 tablespoons butter
2 tablespoons shallots, chopped
6 ounces red wine
4 teaspoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons filberts, toasted*
4 tablespoons blueberries
2 tablespoons capers

Steps:

Place the pork loin in baking pan, fat side down.
Combine salt, pepper and rosemary in small bowl.
Rub pork with olive oil, then season both sides with seasoning mixture.
Bake pork loin, fat side up, in a 350° convection oven with the wind on.
Rotate pork after 30 minutes.
Cook pork another 20 minutes and check internal temperature. The pork is done when the thickest part of the loin reaches an internal temperature of 140°.
When pork is almost done, place the butter in a sauté pan and melt over medium heat. Do not allow butter to burn.
Add shallots and sauté until they are translucent.
Deglaze pan with the red wine. Bring to a boil, add brown sugar, cinnamon, filberts, blueberries and capers and reduce sauce to a glaze.
Slice pork approximately 3/8 of an inch thick or to your desired portion size.
Transfer pork to plate and ladle sauce over meat.
Serve with roasted vegetables and enjoy!
*You can substitute toasted pecans if filberts or hazelnuts are not available to you.

Nutrition Facts : Calories 457.2, Fat 31.5, SaturatedFat 10.6, Cholesterol 100.9, Sodium 469.6, Carbohydrate 6.2, Fiber 0.7, Sugar 3.9, Protein 30.8

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