Using pork loin (quick) REC: Pork Loin A La Porchetta
I have not tried this recipe yet, so if you decide to make it, I'd be interested in your feedback.
Pork Loin A La Porchetta
from Niki Bone
4 lb pork loin
salt
pepper
¼ c extra virgin olive oil
1 med onion, thinly sliced
1 fennel bulb, bulb thinly sliced, fronds chopped & reserved
2 lb ground pork shoulder
2 T fennel seeds
2 T pepper, freshly ground
2 T fresh rosemary, chopped
6 cloves garlic, thinly sliced
3 eggs, beaten
4 red onions, halved
Preheat the oven to 425°F.
Butterfly the pork loin to an even 1” thickness; you should have a flat piece of meat about 8 x 14”. Sprinkle with salt and pepper and set aside.
In a sauté pan, heat the olive oil until smoking. Add the onion and fennel bulb and sauté until softened and lightly browned, about 10 minutes. Add the ground pork, fennel seeds, black pepper, rosemary and garlic; cook, stirring constantly, until the mixture takes on a light color, about 10 minutes.
Allow to cool and drain off any excess liquid. Mix in the fennel fronds and eggs. Spread the mixture over the pork loin and roll up like a jelly roll. Tie with butcher's twine and place in a roasting pan on top of the halved onions. Place in oven and roast for 75 minutes or until the interior temperature is 140°F.
Allow to rest for 10 minutes, then slice into 1” thick pieces and serve.
Serves 6 to 8.