Spicy Kale And Herb Porchetta Recipes

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SPICY KALE AND HERB PORCHETTA



Spicy Kale and Herb Porchetta image

Serve this classic Italian specialty as a main entree or with crusty artisan bread as a sandwich. Use the liquid from the slow cooker with your favorite seasonings to make a sauce or gravy. -Sandi Sheppard, Norman, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 5h30m

Yield 12 servings.

Number Of Ingredients 15

1-1/2 cups packed torn fresh kale leaves (no stems)
1/4 cup chopped fresh sage
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh parsley
2 tablespoons kosher salt
1 tablespoon crushed fennel seed
1 teaspoon crushed red pepper flakes
4 garlic cloves, halved
1 boneless pork shoulder roast (about 6 pounds), butterflied
2 teaspoons grated lemon zest
1 large sweet onion, thickly sliced
1/4 cup white wine or chicken broth
1 tablespoon olive oil
3 tablespoons cornstarch
3 tablespoons water

Steps:

  • In a blender or food processor, pulse the first 8 ingredients until finely chopped. In a 15x10x1-in. baking pan, open roast flat. Spread herb mixture evenly over meat to within 1/2 in. of edges; sprinkle lemon zest over herb mixture., Starting at a long side, roll up jelly-roll style. Using a sharp knife, score fat on outside of roast. Tie at 2-in. intervals with kitchen string. Secure ends with toothpicks. Refrigerate, covered, at least 4 hours or overnight., In a 6-qt. slow cooker, combine onion and wine. Place porchetta seam side down on top of onion. Cook, covered, on low 5-6 hours or until tender. Remove toothpicks. Reserve cooking juices., In a large skillet, heat oil over medium heat. Brown porchetta on all sides; remove from heat. Tent with foil. Let stand 15 minutes. , Meanwhile, strain and skim fat from cooking juices. Transfer to a large saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Cut string on roast and slice. Serve with gravy.

Nutrition Facts : Calories 402 calories, Fat 24g fat (8g saturated fat), Cholesterol 135mg cholesterol, Sodium 1104mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.

PORCHETTA-SPICED ROASTED POTATOES



Porchetta-Spiced Roasted Potatoes image

The flavors of Italian porchetta - garlic, fennel, rosemary, sage, thyme and black pepper - infuse the olive oil that coats these potatoes for an intensely fragrant, golden and crisp side dish. The herb seasoning is added halfway through roasting to prevent it from burning, as well as to maintain the herbs' fresh and vibrant flavors. These potatoes can accompany any large roast, such as beef, pork, turkey and chicken, and also pair beautifully with fish like salmon and cod. With the addition of some mayonnaise and chopped fresh celery, leftovers can be turned into a zesty potato salad.

Provided by Kay Chun

Categories     vegetables, side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil
3 pounds baby potatoes (such as creamer, baby white or new potatoes), halved
Salt
1 tablespoon minced garlic
1 tablespoon ground fennel or 1 tablespoon whole fennel seeds, ground
1 teaspoon dried thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh sage
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red-pepper flakes
Chopped parsley, for garnish

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, combine 2 tablespoons of the oil and potatoes, and season with salt; toss to evenly coat. Spread in an even layer and roast until light golden, 20 minutes.
  • Meanwhile, in a small bowl, combine the remaining 3 tablespoons oil, garlic, fennel, thyme, rosemary, sage, black pepper and red-pepper flakes, and season to taste with salt; mix well.
  • Spoon the herb mixture over the potatoes and toss until evenly coated, using a spatula to lift up the potatoes if necessary. Continue roasting until the potatoes are fragrant, golden brown and tender when pierced with a fork, 10 to 15 minutes longer.
  • Transfer potatoes to a serving platter and garnish with parsley. Serve warm.

HOLIDAY GARLIC HERB PORCHETTA RECIPE BY TASTY



Holiday Garlic Herb Porchetta Recipe by Tasty image

Need a perfect holiday show-stopping meat entree for Christmas dinner that will feed all your hungry loved ones? For this incredible Porchetta recipe, seasoned pork belly is rubbed with garlic, thyme, rosemary lemon, and fennel seed, then tied around a juicy, tender pork loin. The crispy, puffy skin on the outside makes this porchetta the perfect gift for Christmas; make sure you get some before it's all gone!

Provided by Matthew Johnson

Categories     Dinner

Time 4h

Yield 12 servings

Number Of Ingredients 11

8 lb skin on pork belly
1 cup kosher salt, plus 2 teaspoons kosher salt, divided
½ cup sugar
2 tablespoons fennel seeds
½ cup fresh rosemary
4 lemons lemon zest
⅓ cup fresh thyme
8 cloves garlic
1 teaspoon coarsely ground black pepper
2 ½ lb boneless pork loin, Not tenderloin, trimmed of excess fat
nonstick cooking spray, for greasing

Steps:

  • Set the pork belly on a rimmed baking sheet. Season all over with ½ cup (120 g) of salt and the sugar. Wrap tightly in plastic wrap and refrigerate for 24 hours.
  • When ready to cook the pork, preheat the oven to 250˚F (120˚C).
  • Unwrap the pork belly and rinse off all the salt and sugar with cold water. Pat dry with paper towels, then place skin-side down on a baking sheet or large cutting board.
  • Add the fennel seeds to a food processor and pulse until finely ground. Transfer to a small bowl and wipe out the processor.
  • To the clean food processor, add the rosemary, lemon zest, thyme, garlic, 2 teaspoons of salt, and the pepper, and pulse until finely chopped and well combined.
  • Spread the garlic-herb paste evenly over the meat side of the pork belly.
  • Place the pork loin parallel along a short side of the pork belly. Roll up the belly to encase the loin and position the roll seam-side down.
  • Set a wire rack over a baking sheet and grease with nonstick spray. Arrange 8 30-inch (75 cm) long pieces of kitchen twine over the wire rack, spacing 1½ inches (4 cm) apart. Place the pork roll, seam-side down, across the center of the twine pieces.
  • Starting with the centermost piece, tie the twine as tightly as you can around the pork roll, using 2 double knots. Work your way from the center toward either end to tie the rest of the twine. Cut off the excess twine.
  • Add the other ½ cup (120 g) of salt to the bowl with the ground fennel seeds and stir to combine. Sprinkle over the pork roll and rub into the skin.
  • Roast the porchetta for about 3 hours, until an instant-read thermometer inserted into the center reaches 145˚F (63˚C). Remove from the oven.
  • Increase the oven temperature to 450˚F (230˚C). Transfer the pork roll, still on the wire rack, to a cutting board. Pour any pan juices into a small bowl and skim off any fat.
  • Set the porchetta on the wire rack over the baking sheet, then return to the oven and roast for about 30 minutes more, until the skin is bubbling, crisp, and golden.
  • Transfer the porchetta to a cutting board and let rest for 20 minutes. Removed the twine and carve into ½-inch (1 ¼ cm) thick slices. Serve hot, with pan juices spooned over.
  • Enjoy!

PORK CHOPS, KALE, AND MUSHROOM IN A SPICY BROTH



Pork Chops, Kale, and Mushroom in a Spicy Broth image

Here is another one-pot recipe that you can prepare, cook, and serve in 30 minutes with no mess to clean after! Just the pot and your plates. Enjoy this paleo recipe for 2! If you want to know my secret ingredient to make the sauce in this dish and some of my others extremely special... It's adding a little Dijon mustard in the broth. I promise once you try it, you will add it to many of your dishes! Go ahead, try it!

Provided by Cindy Anschutz Barbieri

Categories     Everyday Cooking

Time 35m

Yield 2

Number Of Ingredients 15

1 tablespoon unsalted butter
1 tablespoon olive oil, or as needed
4 bone-in pork chops
1 large shallot, chopped
2 cloves garlic, minced
1 bunch kale, ribs and stems removed, chopped
2 cups sliced baby bella mushrooms
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 teaspoon sea salt, or to taste
¾ teaspoon ground black pepper, or to taste
½ teaspoon red pepper flakes, or more to taste
2 cups low-sodium chicken broth
2 teaspoons Dijon mustard
1 teaspoon arrowroot powder

Steps:

  • Heat a large saucepan over medium-high heat. Add butter and olive oil; heat until melted. Add pork chops; cook until browned, about 2 minutes per side. Add shallot and garlic; cook until tender, about 1 minute. Toss in kale, mushrooms, onion, and red bell pepper; cover and cook until wilted, about 5 minutes. Season with salt, pepper, and pepper flakes.
  • Pour chicken broth and Dijon mustard into the saucepan. Bring to a high simmer. Reduce heat to medium-low. Stir in arrowroot; cook until broth is reduced by half and sauce has thickened, about 5 minutes. Divide between 2 pasta bowls.

Nutrition Facts : Calories 753.3 calories, Carbohydrate 43.5 g, Cholesterol 145.3 mg, Fat 39.1 g, Fiber 8.1 g, Protein 62.7 g, SaturatedFat 13.9 g, Sodium 1600 mg, Sugar 7.2 g

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