Roast Pork Porchetta-Style

Becky Luigart-Stayner; Jan Gautro
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.

Yield:

10 servings (serving size: about 4 ounces pork and about 1 tablespoon wine mixture)

Recipe from

Nutritional Information

Calories 250
Caloriesfromfat 33 %
Fat 9.2 g
Satfat 3.1 g
Monofat 4.2 g
Polyfat 1 g
Protein 34.4 g
Carbohydrate 1.5 g
Fiber 0.5 g
Cholesterol 94 mg
Iron 1.7 mg
Sodium 318 mg
Calcium 47 mg

Ingredients

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
Cooking spray
1 cup dry white wine

Preparation

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.

Note:

Sharon Sanders,

June 2004