Pork Loin In The Style Of Porchetta Recipes

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

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.)

PORCHETTA

Steps:

• In a medium bowl, mix together sage, rosemary, oregano, garlic, fennel pollen, salt, pepper, and lemon zest; set aside.
• Place pork belly skin side up on a clean work surface. Using a very sharp knife, score skin in a diamond-shape fashion. Turn pork belly over so that it is skin-side down. Season flesh side of belly with salt and pepper and half of the herb mixture.
• Place pork loin on a cutting board. Holding the blade of the knife parallel to board, cut along the length of the pork loin, but not all the way through. Unfold so that it opens like a book. Place butterflied loin on top of pork belly. Season with salt and pepper and spread with remaining herb mixture.
• Roll pork away from you into a cylindrical shape; tie with kitchen twine at 1-inch intervals to make snug.
• Season skin with salt and pepper. Transfer to refrigerator, uncovered, so that it air-dries for 3 days.
• Fit a rimmed baking sheet with a rack and transfer pork to rack. Preheat oven to 500 degrees with a rack set in the lower third of the oven.
• Transfer pork, skin side up, to oven and cook until skin begins to crackle, 20 to 25 minutes. Reduce temperature to 325 degrees and continue roasting until an instant-read thermometer inserted into center of roast reaches 135 degrees, about 2 1/2 hours, tenting with foil if necessary. Let stand 30 minutes before slicing.
• Make the salsa verde: In a medium bowl, mix together shallot, parsley, chives, vinegar, oregano, and salt; whisk in olive oil until emulsified. Stir in mustard and lemon juice, set aside.
• Make the sandwich: Cover split sides of rolls with salsa verde. Place 3 porchetta slices and some of the crackling on one half of each of the rolls; top with arugula; and sandwich together with remaining half.

PORCHETTA-STYLE PORK LOIN WITH WHITE BEANS

Steps:

• Preheat the oven to 450 degrees F. On a cutting board, combine the garlic, orange zest, fennel seeds, and 1 tablespoon of he rosemary. Chop the mix until it forms a paste. Scoop it up into a small bowl and add the oil.
• Season the pork with salt and pepper and rub it all over with the paste. (If you like, you can let it marinate up to 4 hours in the fridge before cooking.) Then place the pork in a roasting pan and bake until a thermometer inserted into the middle reads 160 degrees F, 25 to 30 minutes. Take the meat out and let it rest 10 minutes.
• In a saucepan, heat the beans, lemon juice, and remaining rosemary until warmed through. Season with salt and pepper. Slice the pork and serve with the beans.

PORCHETTA-STYLE ROAST PORK

Steps:

• Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
• Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
• Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
• Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
• Thinly slice roast. Serve with sauce.

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.

PORCHETTA (BRAISED PORK LOIN)

Steps:

• Butterfly the roast by cutting a slit about 1/2" off of the cutting board until there is just a 1/2" uncut along the length. Lay loin open and cut again until the whole loin lays flat and is basically a 1/2" flat "sheet". Don't worry if the thickness varies, you can pound it flat to make it an even thickness. Sprinkle salt, pepper, garlic powder on flattened loin.
• In a large pan, melt 2 TBS butter. Add 1 TBS of the minced garlic, the sliced mushrooms, spinach and saute until spinach is wilted.
• Spread spinach mixture evenly over flattened pork loin. Lay thinly sliced roasted peppers, thin strips of fontina cheese lengthwise on top of spinach. Spread Parmesan/romano evenly on top. Now you are ready to roll up the loin.
• Tie a loop in the end of the butcher's twine. With the long side of the loin facing you, tuck veggies and cheese and roll up the loin "jelly roll" style. Starting at one end, tie a loop and pull tightly around loin. Create another loop and pull tight. Each loop should be 1-1.5" apart. Continue until the loin is completely tied.
• In a large pan (use a griddle if it is too large) and add 1 TBS of olive oil and 1 TBS of canola oil to pan. Sear the pork loin evenly and remove to a platter. Add celery, carrots, remaining garlic, onions, and saute until soft.
• Add tomato sauce, white wine, chicken broth and bay leaves to pan and bring to a hard simmer. Return the pork loin to the pan making sure it is al least 1/2 covered in liquid. Cover pan and simmer for 2 hours or until thermometer reads at least 160 degrees inside loin. Smaller loins will take less simmering time. If the loin is too large for your pan, I have lined a large baking pan with foil put loin and sauce in (remember to have it covered at least 1/2 way). Then wrap tightly with foil and bake at 375 degrees for 90 minutes (or until thermometer reads 160 degrees).
• Remove from pan and let rest ten minutes, Slice in 1" or larger slices and top with sauce from pan. If sauce is still thin after braising, raise the heat and reduce while loin is resting. If you would like to make a cream based sauce for the pork, continue to reduce the liquid by half. Add enough heavy cream to give it the consistency you want. I then add some shredded parmesan, a little red pepper, some oregano, and salt and pepper to taste. (Not as healthy , but worth the calories!).
• If you eat it all, save remaining sauce and serve later over pasta!