EASY “PORCHETTA” SHEET-PAN DINNER RECIPE - BETTYCROCKER.COM
Porchetta is a wonderful feast meal typically made by slow roasting an herb-seasoned pork roast that has a flavor-infusing cap of fat and basting it along the way. While we love indulging in this meal when we have time and occasion to do so, it’s not typically a weeknight meal—until now! This easy spin features the deep garlicky flavor, briny salt and anise-y fennel of the original, with sage, thyme and red pepper flakes added to the mix. Rubbing these seasonings all over the pork before cooking adds an immense amount of flavor, but the real key is wrapping the pork tenderloin with prosciutto before cooking. The prosciutto helps the seasonings to adhere and adds richness during cooking as the prosciutto renders its fat. Sweet potatoes, Brussels sprouts and red onions also benefit from this cooking process, so the whole meal is absolutely infused with the rich and aromatic flavors of a classic porchetta—just in a fraction of the time!
Provided by Betty Crocker Kitchens
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Spray 18x13x1-inch rimmed sheet pan with cooking spray.
- In large bowl, mix 1 tablespoon of the oil, the Brussels sprouts, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on sheet pan. In same bowl, mix 2 teaspoons of the oil, the sweet potato, red onions, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place on sheet pan with sprouts. Roast 10 minutes.
- Meanwhile, in small bowl, mix remaining 1 teaspoon oil, the garlic, thyme, sage, fennel seed and pepper flakes. Rub spice mixture all over tenderloin. Wrap prosciutto slices over top of tenderloin, tucking seams under tenderloin.
- Place tenderloin on sheet pan with vegetables. Roast 23 to 25 minutes or until pork is no longer pink (145°F) and vegetables are tender. Tent with foil; let stand 10 minutes before slicing.
Nutrition Facts : Calories 380 , CarbohydrateContent 22 g, CholesterolContent 90 mg, FatContent 0 , FiberContent 6 g, ProteinContent 39 g, SaturatedFatContent 3 1/2 g, ServingSize One-fourth of Tenderloin and About 3/4 Cup Vegetables, SodiumContent 560 mg, SugarContent 6 g, TransFatContent 0 g
EASY PORCHETTA | PORK RECIPES | WEBER BBQ
A delicious porchetta made simple with our Weber Greek seasoning for that moreish herb flavour infused throughout the meat. The secret to the crackling is starting with a good piece of pork and setting your barbecue up correctly to roast at high temperatures in order to crackle the skin.
Provided by Laura Romeo - Weber Grill Master
Categories Pork
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Lay the pork out flat, flesh side up. Sprinkle Weber Greek Seasoning on the flesh side of the pork belly. To prepare the porchetta, view our grill skill on how to prepare, score and truss a porchetta.
- Lightly coat the outside of the porchetta with olive oil and season all over the outside with sea salt.
- Once the pork has cooked, leave to rest for 15 minutes before carving.
Nutrition Facts : Calories calories
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From goodfood.com.au
1. With a skewer or small knife, prick dozens of small holes all over the surface of the pork belly. On the meat side of the pork, score long, deep lines along the length of the meat.
2. Toast the fennel seeds until fragrant, then pound with a mortar and pestle with the peppercorns, garlic, salt, sage and chilli to produce a rough paste. Mix through the oil.
3. Rub the paste in the meat side of the pork and, with kitchen string, tie the pork at two-centimetre intervals so that it forms a roll with the skin on the outside.
4. Place the pork on a rack and liberally salt the skin. Refrigerate uncovered overnight or for at least eight hours to dry the skin.
5. Heat your oven to 220°C. Brush the salt from the skin of the pork and roast for 20 minutes. Reduce the heat to 150°C and cook for 2 hours.
6. Increase the heat to as high as possible and cook for 10 minutes to crisp the skin. Rest for 10 minutes, remove the string and slice to serve.
PORCHETTA (ITALIAN ROAST PORK) RECIPE | ALLRECIPES
From allrecipes.com
Total Time 5 hours 35 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 312.3 calories per serving
- Let pork rest, covered in aluminum foil, for 10 minutes before slicing.
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Total Time 3 hours 35 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Italian
Calories 480 calories per serving
- Once the pork has cooked, remove from the oven and leave to rest for 30 mins. When you’re ready to carve, put the pork on a big chopping board. Using a sharp knife, slice the meat into rounds.
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Reviews 3.8
- Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 40–45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.
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From jamieoliver.com
Total Time 5 hours 30 minutes
Calories 725 calories per serving
- Get your meat out of the fridge and up to room temperature before you cook it.
- For the stuffing, peel and finely chop the onions, finely slice the pancetta, then place in a large frying pan on a medium-high heat with 6 tablespoons of oil, the butter and fennel seeds. Cook for 5 minutes, stirring regularly, while you finely chop the chicken livers and herb leaves.
- Stir the livers into the pan, followed by the herbs and 50ml of wine. Roughly chop and add the dried fruit, along with the pine nuts. Cook and stir for 5 minutes, then remove from the heat and leave to cool.
- Finely grate over the Parmesan. Toast the breadcrumbs and use your hands to mix them into the cool stuffing.
- Place the pork loin on a board, skin side down, open it out and push it down flat. Season generously with sea salt and black pepper, then pour over and massage in half the Vin Santo.
- Scatter over the stuffing, pour over the remaining Vin Santo, then roll up the pork, patting on and compacting the stuffing as you go.
- Sit it with the seam underneath and tie with butcher’s string to secure it, then score the skin and into the fat with your knife. Season generously and rub all over with oil.
- When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/gas 9).
- Wash the carrots and place in a large roasting tray. Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine.
- Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.
- Remove the porchetta to a board to rest for at least 30 minutes. Meanwhile, place the roasting tray over a medium heat on the hob.
- Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day. Stir the flour into the tray, mashing the carrots and scraping up all those gnarly bits from the base.
- Pour in the stock, and simmer until the gravy is the consistency of your liking, stirring occasionally.
- Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.
- Carve up the beautiful porchetta, and serve it as you wish.
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