Porchetta (por-KETT-a), a roast suckling pig seasoned with rosemary and garlic, is served at many Italian gatherings in the Roseto area sliced, heaped on buns, and moistened with tasty pan juices. Home cooks may be challenged to go "whole hog" as the Italian festival chefs do, so this recipe calls for a more manageable pork loin. Use fennel or rosemary in this family-style roast.
2 tablespoons crushed fennel seeds
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 garlic cloves, minced
1 (3 1/2-pound) boneless pork loin roast, trimmed
1 cup dry white wine
How to Make It
Preheat oven to 350°.
Combine first 4 ingredients. Make 12 (1 1/2-inch) slits along 1 side of roast, and stuff slits with fennel mixture. Place the roast, slit side down, on a shallow roasting pan coated with cooking spray. Rub remaining fennel mixture over the top of the roast.
Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 155° (slightly pink). Transfer roast to a serving platter. Add wine to pan, scraping pan to loosen browned bits. Pour wine mixture into a saucepan. Bring to a boil over medium-high heat. Reduce heat, and simmer until reduced to 2/3 cup (about 8 minutes). Remove from heat. Pour accumulated juices from serving platter into wine mixture. Serve wine mixture with pork.
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I went with the rosemary option, and omitted the garlic and black pepper due to guests' dietary restrictions. The flavor was fine but the meat came out tough. I was using a convection oven for the first time, so that may have been the problem.
This was fabulous and easy! I used rosemary instead of the fennel, and I didn't quite have two Tablespoons so I threw in about a teaspoon of Italian seasoning too. It was great before I poured the sauce on it - incredibly moist and flavorful, but even better once I did. I served it with roasted winter vegetables with roasted garlic sauce (from the Simply in Season cookbook), and it was the perfect accompaniment.
Delicious. I followed the recipe exactly, with wonderful results. I will use the recipe again, however next time I'll try cooking the roast prior to dinner time, slicing it, pouring the pan sauce over the meat, sealing in foil and warming right before serving time. Hopefully, that will make the meat moister - pork tends to be a little too dry for my taste. I'll also try the rosemary version.
I left the garlic out of the rub, and put small cloves into the slits of the pork loin. I put the fennel rub on the outside only. It is great. I love the roasted roasted garlic cloves... I served with a parmesan, alfredo sauce with sun-dried tomatoes over noodles!