Pork Loin In The Style Of Porchetta Recipes

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.

PORCHETTA-STYLE ROAST PORK

Steps:

• Preheat oven to 425 degrees with rack in center. In a food processor, combine garlic, fennel seeds, rosemary, lemon zest, 1 1/2 teaspoons salt, and 3 tablespoons oil; pulse to a paste. Pat pork dry. On a rimmed baking sheet, rub pork all over with garlic mixture and wrap with pancetta, overlapping slightly; secure with twine at 2-inch intervals.
• Toss potatoes, onion, and lemon slices with remaining 3 tablespoons oil. Season with salt and pepper; scatter around pork. Drizzle with 1/3 cup water; roast, basting with juices, until pancetta is crisp and a thermometer inserted in thickest part of meat registers 138 degrees, 40 minutes. Transfer to a cutting board; tent with foil.
• Return sheet to oven and continue to roast vegetables, tossing once, 10 minutes more. Remove strings from pork and slice. Serve, alongside vegetables, and drizzled with pan juices.

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!