Porchetta Roast Pork Loin Food

PORCHETTA (ITALIAN GARLIC AND HERB STUFFED PORK LOIN)

Steps:

• Step 1: Place the garlic, sage, rosemary, salt, pepper, fennel seeds, and orange zest in a food processor and finely chop them. Add in the lemon juice and enough olive oil to obtain a thick paste. ShareTweetPin1K Shares Step 2: Butterfly the pork loin: Place the pork loin on a cutting board. Using a long slender sharp knife, cut through from 1 side of the loin almost to the other side about 3/4 inch from the bottom. Roll open the pork. Continue cutting and unrolling the loin until you have a flat piece of pork that's evenly 3/4 inch thick. Generously spread the inside of the pork with 2 to 3 tablespoons of the herb paste and roll the loin back together so it's once again cylindrical. Generously spread the outside of the loin with more herb paste. Don't forget to coat the ends. The loin should be coated with a 1/8-inch-thick layer of paste. Set any left over paste aside for another use. ShareTweetPin1K Shares Step 3: Preheat the oven to 375°F. ShareTweetPin1K Shares Step 4: Tie up the stuffed loin: Arrange the 4 pieces of butcher's string going east to west on a work surface parallel to one another, each 1 inch or so apart. (Both ends of the loin should extend about 1 inch beyond the strings when they're tied.) Place 1 strip of pancetta down the center of the strings so that it is perpendicular (lay it north to south) to them. Arrange 2 more strips of pancetta parallel to and on either side of the first strip. Arrange the loin lengthwise on top of the middle strip of pancetta. Arrange the remaining strip of pancetta lengthwise on top of the loin. Pull the ends of each string up over the loin and tie them tightly together to hold the pancetta and loin in place. Put the pork loin in a roasting pan. ShareTweetPin1K Shares Step 5: Roast the pork until sizzling and brown on the outside and cooked to taste, 1 to 1 1/2 hours for medium. To test for doneness, insert an instant-read thermometer into the side of the loin; when done to medium the internal temperature should be 160°F, medium-well 175°F. As the loin cooks, from time to time spoon any juices that gather in the bottom of the roasting pan over the meat. ShareTweetPin1K Shares Step 6: Transfer the porchetta to a cutting board and let it rest for about 5 minutes. Remove and discard the strings. Cut the pork crosswise into 1/2-inch-wide slices. Serve the porchetta by itself (more formal) or pile it onto ciabatta rolls along with olive relish and caramelized onions. ShareTweetPin1K Shares

PORCHETTA PORK ROAST

Steps:

• Score skin and fat all over pork, taking care not to cut down to the meat.
• In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
• Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
• Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.

PORKETTA ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, combine the dill seed, fennel seed, oregano, lemon pepper, onion powder and garlic powder. Mix well and apply to the roast. Place roast in a 10x15 inch roasting pan.
• Bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

PORK LOIN IN THE STYLE OF PORCHETTA

Steps:

• 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.)

ROAST PORK LOIN RECIPE, PORCHETTA-STYLE WITH LEMONY WHITE BEANS

Steps:

• Preheat the oven to 450°F. On a cutting board, combine the garlic, orange zest, fennel seeds, and 1 tablespoon of the rosemary. Run your knife repeatedly through the mix until it begins to take on a paste-like consistency. Scoop it up into a bowl and add the olive oil. Season the pork with salt and pepper, then rub it all over with the paste. At this point, you can cook it immediately or marinate the loin for up to 4 hours in the refrigerator for a deeper flavor. Lay the pork in a roasting pan and roast for 25 to 30 minutes (depending on the thickness of the loin), until an instant-read thermometer inserted into the middle reads 150° to 155°F. Remove from the oven and allow to rest for 10 minutes before slicing. While the pork rests, combine the beans, lemon juice, and the remaining 1⁄2 tablespoon of rosemary in a saucepan and cook until warm all the way through. Season with salt and pepper. Serve slices of the pork over the beans.

PANCETTA-WRAPPED PORK ROAST

Steps:

• Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
• Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.
• Preheat the oven to 400 degrees F.
• Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
• Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.

WEEKNIGHT PORCHETTA

Steps:

• Preheat oven to 425°. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 tablespoon oil in a small bowl; season with pepper.
• Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 tablespoon oil.
• Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 40-45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.

PORCHETTA (PORK BELLY-WRAPPED PORK LOIN)

Steps:

• Score the skin of the pork belly in a diamond pattern; avoid cutting all the way through to the meat.
• Combine garlic, olive oil, lemon zest, fennel seeds, coriander, sage, rosemary leaves, oregano, and cayenne pepper in a blender; pulse into a paste.
• Rub pork belly and pork loin with salt. Flip pork belly so the skin is facing down. Place the loin in the center and wrap the belly around it. Cut off any overlapping ends of the belly and any overhanging portions of the loin; you want a nice, neat package.
• Unwrap the belly from the loin. Rub all sides of the loin with the paste; don't skimp-use all of it. Re-roll the belly around the loin. Pat the skin dry with a paper towel and use kitchen twine to tie it off in 2-inch segments. (This will make it hold its appealing cylinder shape as it cooks.)
• Place roast on a wire rack on top of a rimmed pan or pot. Place in the refrigerator, uncovered, until the skin is air-dried, about 48 hours.
• When ready to cook, remove roast from the refrigerator. Transfer to a roasting pan and let sit for 1 hour.
• Preheat the oven to 500 degrees F (260 degrees C).
• Place the roast in the lower half of the preheated oven and cook for 30 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until meat is tender and an instant-read thermometer inserted in the center reads 145 degrees F (63 degrees C), about 2 1/2 more hours.
• Remove from the oven and tent with foil; let sit for 30 minutes. Remove twine and cut into 1-inch slices. Serve immediately.