EASY PORCHETTA RECIPES

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EASY “PORCHETTA” SHEET-PAN DINNER RECIPE - BETTYCROCKER.COM



Easy “Porchetta” Sheet-Pan Dinner Recipe - BettyCrocker.com image

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

2 tablespoons olive oil
1 lb Brussels sprouts, trimmed and halved
1/2 teaspoon salt
1/2 teaspoon pepper
1 large sweet potato (about 12 oz), peeled and cut into 1-inch cubes
1 cup coarsely chopped red onions
1 teaspoon dried minced garlic
3/4 teaspoon dried thyme leaves
3/4 teaspoon dried sage leaves
1/2 teaspoon fennel seed
1/4 teaspoon crushed red pepper flakes
1 1/4 lb pork tenderloin
3 slices prosciutto (about 1 1/2 oz)

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



Easy Porchetta | Pork Recipes | Weber BBQ image

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

30 cm long pork loin with belly attached, skin on
6 teaspoons Weber Greek Seasoning
1 tablespoon extra-virgin olive oil
1 tablespoon sea salt (salt flakes are best)
Butcher’s twine

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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    8. When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/gas 9).
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    10. 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.
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