Italian Roast Pork Recipes

PORCHETTA (AUTHENTIC ITALIAN PORK ROAST)

Steps:

• Open the piece of pork onto the butcher paper or clean countertop, skin side down.
• Sprinkle generously with the salt, then work the salt into the pork.
• Next, add the rosemary. We used fresh rosemary as I have a bush in my garden. Rub it and crush it between your fingers to release the oils.Add the freshly ground black pepper all over the porchetta. Now add the fennel pollen. Sprinkle evenly over the pork, but save a little of the pollen for after the porchetta has been rolled.
• Roll it tightly, but as you roll it, sprinkly some salt onto the unseasoned pork. Continue rolling until you reach the end.
• Keeping the seam side down, start tying the pork. Another pair of hands will make this part immensely easier. There's no need for fancy ties or sailors' knots, just wrap, double knot and cut.
• Repeat every few inches. The goal is only to keep the porchetta closed, so don't tie it too tightly, either. As you can see, ours is far from perfect, but unless you're serving the Queen of England, it won't matter.
• Turn the roast seam side up and add more seasonings, including the rest of the fennel pollen to the non-skin parts of the pork which are exposed (including the ends).
• Place seam side down on a rack on a roasting pan or baking tray. Cover the ends with aluminum foil and secure with toothpicks.
• Drizzle with olive oil and rub all over the skin with your hands. Sprinkle with more salt and rosemary.
• Preheat the oven to 400˚F (200˚C).
• Place in the hot oven when it comes to temperature and roast for 1 hour, then lower the temperature to 350°F (170°C) and continue to cook for about another 2 hours. Check the center of the roast when it reaches 170°F (76°C) remove from the oven. Take the foil off the ends and place on top of the porchetta, and allow to rest for about 10 minutes.
• Using a sharp knife, remove one or two of the pieces of twine. Cut into slices and serve on crusty Italian rolls, or bread, Italian style!

ITALIAN ROAST PORK LOIN

Steps:

• Oven at 350°F.
• Trim fat from pork.
• Combine rosemary, garlic, salt, pepper, and olive oil.
• Melt butter in roasting dish and then place onions over top of the butter.
• Rub rosemary mixture all over pork loin.
• Sear on all sides in a hot skillet.
• Place pork on top of onions in roasting pan and then cover with foil.
• Bake for an hour or until meat thermometer reads 160°F.
• To make a real tasty onion gravy for the meat, combine 1 tablespoon of flour in 1 cup of cold water. Pour pan drippings with onions into a small sauce pot and bring to a gentle boil. Add water and flour mixture. Whisk and boil until thickened. Serve with pork loin roast.

TONY LUKE'S ITALIAN ROAST PORK SANDWICH (THE REAL DEAL)

Steps:

• Turn crock pot on high setting.
• If the roast comes in elastic-y netting remove the netting, but keep it intact, you'll be stuffing it back in later.
• Mix the next 6 ingredients in a bowl.
• Spread the pork roast out on a clean surface.
• If there are any large thick sections of meat, score them with a knife.
• Rub 3/4 of the mixture over all exposed surfaces.
• Roll the roast back up and place back in netting.
• (Or truss with kitchen twine if no netting was provided) Rub the remaining mixture on the outside of the roast.
• Place the roast in the crock pot and cook at high for 20 minutes.
• Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
• Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left.
• Return to juices which have accumulated in the crock pot.
• For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems.
• Cut the florets off the top and set aside.
• Bring 3qts salted water to a rolling boil.
• Add broccoli rabe leaves and stems and cook about 1&1/2 minutes then add the florets and cook until tender, about 5-7 minutes.
• Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.
• In a deep frying pan (which is cold) begin heat olive oil, red pepper flakes and garlic together over medium heat.
• Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned) add drained broccoli.
• Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.
• (This should look a little soupy).
• Assemble: Toast sliced roll if desired.
• Add provo to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously. manja!

ITALIAN PORK ROAST

Steps:

• Preheat oven to 325°F. Place roast, fat side up, in a 6- to 8-quart Dutch oven. In a small bowl stir together Italian seasoning, rosemary, garlic, fennel seeds, black pepper, salt, and the crushed red pepper. Rub all over pork.
• Roast, covered, 3 1/2 hours. Add tomatoes, mushrooms, and onion. Whisk together wine and tomato paste. Pour over pork and tomato mixture. Roast, uncovered, 1 hour more or until tender and a thermometer inserted in meat registers at least 190°F.
• Remove and shred meat. Return meat to pot. Stir to coat. Store in an airtight container in refrigerator up to 4 days or freezer up to 3 months. Makes 11 cups.

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.

ITALIAN ROASTED PORK TENDERLOIN

Steps:

• Heat oven to 375°F. Spray rack of roasting pan with cooking spray. In small bowl, mash all ingredients except pork into a paste, using spoon. Rub paste over pork.
• Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork. Bake uncovered about 35 minutes or until pork has slight blush of pink in center and meat thermometer reads 160°F.

ITALIAN HERB-CRUSTED PORK LOIN

Steps:

• In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up. Refrigerate, covered, 1 hour., Preheat oven to 475°. Roast the pork for 20 minutes., Reduce oven setting to 425°. Roast until a thermometer reads 145° and vegetables are tender, 30-40 minutes longer. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.

ITALIAN-STYLE ROAST PORK WITH CRISPY CRACKLING

Steps:

• Pound the garlic, bay, pepper, 1 tsp sea salt and 1 tbsp of the fennel seeds using a pestle and mortar, then stir in 1 tbsp oil. Place the pork, skin-side up, in a clean sink and pour over a kettleful of boiling water (this tightens the skin - the first step towards great crackling). Drain, pat dry and place, skin-side down, on a chopping board. Rub the garlicky paste all over it, then roll up the loin and tie it at intervals with kitchen string. Arrange the onion and lemon in the centre of a roasting tin and sit the pork on top, skin-side up. Rub the rind with the remaining salt and leave at room temperature, uncovered, for 1 hr.
• Heat oven to 230C/210C fan/gas 8. Rub the skin of the pork with the remaining oil. Lightly crush the remaining fennel seeds and scatter over the meat. Roast for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1 hr 20 mins. Remove the pork, cover loosely and leave to rest for 30 mins. If your crackling isn't crisp, pop the joint under a hot grill for a few mins, but watch it as it will burn very easily.
• Meanwhile, make the gravy. Tip away all but 1 tbsp of fat from the tin and put on the hob. Add the flour and mix with the onion and lemon, scraping any bits from the bottom. Pour in the Marsala and let it bubble, then gradually add the stock and any of the resting juices, and simmer gently for 8-10 mins. Season, if needed, and strain through a sieve before serving.

ITALIAN PORK TENDERLOIN

Steps:

• Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
• Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

ITALIAN ROAST PORK WITH ROSEMARY

Steps:

• Heat oven to 350°F. Trim fat from pork. Finely chop rosemary and garlic together. Make 8 to 10 deep cuts, about 2 inches apart, in pork, using sharp knife. Insert small amounts of garlic mixture in cuts. Sprinkle salt and pepper over pork.
• Melt butter in shallow roasting pan in oven. Sprinkle onion over butter. Place pork in pan; drizzle with oil. Insert meat themometer so tip is in center of thickest part of pork and does not rest in fat. roast uncovered 50 to 60 minutes or until thermometer reads 155°F. Cover with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be eaiser to carve.)