Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Sharon Sanders
Recipe by Cooking Light June 2004

Gallery

Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

250 calories; calories from fat 33%; fat 9.2g; saturated fat 3.1g; mono fat 4.2g; poly fat 1g; protein 34.4g; carbohydrates 1.5g; fiber 0.5g; cholesterol 94mg; iron 1.7mg; sodium 318mg; calcium 47mg.
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