Roast Pork, Porchetta Style
Joeann Gutowski of the Fort Collins office shares a recipe for roast pork, porchetta style. In Italy, porchetta (por-KET-ta) is prepared as a whole pig stuffed with garlic and herbs and roasted over a wood fire. This recipe for a seasoned roast is easy enough to prepare after a day at the office and elegant enough for a special occasion.
- 1 ½ lb of boneless lean pork loin roast
- 1 tbsp fennel seeds, crushed
- pinch of chopped rosemary
- ½ tsp salt
- ¼ tsp of fresh ground pepper
- 2 – 3 gloves of garlic, minced
- olive oil
- 1/2 cup dry white wine
Preheat oven to 350 degrees.
Lightly coat bottom of a shallow roasting pan with olive oil (can use cooking spray).
Combine the fennel, rosemary, salt, pepper, and garlic in a small dish.
Make three 1 inch slits along the length of the roast and stuff with the fennel mixture, saving a small portion of the mixture to rub over the top.
Place roast, slit side down, in pan and cook for approximately 50 minutes or until meat thermometer registers 155-160 degrees.
Transfer roast to a serving platter.
Add wine to roasting pan and stir to loosen browned bits. Bring mixture to a boil, add juices from the serving platter then simmer to reduce the mixture to half.
Slice the roast into thick wedges with each piece displaying the stuffed seasonings. Drizzle with wine mixture.
- Serve with fresh salad greens and oven roasted vegetables.
- Leftovers are good served cold.