Roast Pork Porchetta-Style

  • dbn42crn35 Posted: 02/14/11
    Worthy of a Special Occasion

    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!

  • Daisie Posted: 05/01/11
    Worthy of a Special Occasion

    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.

  • Peeps2 Posted: 02/04/12
    Worthy of a Special Occasion

    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.

  • GayleR Posted: 08/13/12
    Worthy of a Special Occasion
    Greenville, NC

    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.

  • dawnt77 Posted: 03/06/13
    Worthy of a Special Occasion

    I thought 155 sounded high. The flavor of this was absolutely great, but the temperature should've been 145. I will make this again!!

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