Porchetta is a succulent pork roast found in virtually every village market and macelleria (butcher shop) in central Italy. The roast is deboned, stuffed with more pork, rolled with wild fennel and herbs, then roasted over a wood fire for at least 8 hours. My version is less labor-intensive and uses a butterflied pork tenderloin, stuffed with ground pork, bread crumbs, and fresh herbs.
- 1 center-cut pork loin (about 3 pounds)
- 1–2 tablespoons Casina Rossa Herbs&Salt, divided
- 4 ounces prosciutto
- 1/3 cup extra virgin olive oil, divided
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1/2 pound ground pork
- 1 cup bread crumbs
- 1 tablespoon fresh rosemary,
- finely chopped
- 1 tablespoon fresh thyme,
- finely chopped
- 2 teaspoons fresh sage, finely chopped
- 1/2 teaspoon pepper
- 1/2 cup white wine
- Ritrovo Selections Apple Balsamic Vinegar
- Preheat oven to 375°F.
- Butterfly the pork tenderloin. Place loin on a cutting board, hold a knife blade parallel to the board and make a lengthwise cut about 1/3 of the way from the bottom of the pork, stopping about 1 inch from the opposite end. Be careful not to cut through. Open the loin like a book. Make a second cut into the thick side of the pork, parallel to the first cut. Do not cut all the way through; stop about 1 inch from the opposite edge. Fold open to make one long cut of pork tenderloin.
- Place a piece of plastic wrap under and one piece over the entire tenderloin; pound to an even 3/8-inch thickness.
- Season both sides with Herbs&Salt (about 1 teaspoon per side).
- Arrange the prosciutto slices horizontally on top of the tenderloin, overlapping slightly. Set aside.
- Place 2 tablespoons of the olive oil in a large skillet set over medium heat. Add onions and cook until transparent (about 5 minutes). Add garlic and sauté a few minutes more. Add ground pork and cook, stirring occasionally, until browned (about 10–15 minutes).
- Add the remaining olive oil, bread crumbs, herbs, 1–2 teaspoons of Herbs&Salt, pepper, and white wine. Cook until the wine is absorbed. Set aside to cool slightly.
- Lay the stuffing over the prosciutto slices, leaving about 1/2 inch free at one side.
- Gently roll the tenderloin like a jelly roll, starting with the end opposite the 1/2-inch margin. Using the plastic wrap to fold over the pork makes this a little easier. Arrange the seam side down and tie with baker’s twine at 3/4-inch intervals.
- Heat a large oven-proof skillet over medium-high heat and sear the tenderloin on all sides. Cook 2–3 minutes on each side until browned all the way around.
- Place skillet in the oven and bake for 20–25 minutes until internal temperature reaches 145°F. Remove from oven, cover with foil and allow to rest 5 minutes.
- Remove the baker’s string and cut the pork into 3/4-inch slices.
- Serve on a mound of sautéed Fennel and Apples drizzled with Ritrovo Selections Apple Balsamic. “Porchetta” will keep in the refrigerator for up to 5 days.
About Keli Sim DeRitis
Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+
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