PORCHETTA (ITALIAN ROAST PORK) RECIPE | ALLRECIPES
A tasty recipe from central Italy. Serve on a toasted crusty roll or with potatoes and spinach on the side.
Provided by vanny420
Categories World Cuisine European Italian
Total Time 5 hours 35 minutes
Prep Time 25 minutes
Cook Time 5 hours 0 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Combine sage, garlic, thyme, rosemary, fennel pollen, salt, and black pepper in a small bowl.
- Make ten 1/2-inch incisions all over the pork. Stuff the incisions with 1/3 of the sage mixture. Brush olive olive over the pork and rub on remaining 2/3 of the sage mixture. Transfer to a roasting pan.
- Roast pork, skin-side up, in the preheated oven until golden, about 2 hours.
- Pour wine into the roasting pan. Continue roasting pork, basting with wine at regular intervals, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 3 hours.
- Let pork rest, covered in aluminum foil, for 10 minutes before slicing.
Nutrition Facts : Calories 312.3 calories, CarbohydrateContent 2.8 g, CholesterolContent 78.2 mg, FatContent 22.2 g, FiberContent 0.5 g, ProteinContent 21.3 g, SaturatedFatContent 7.4 g, SodiumContent 390.5 mg, SugarContent 0.2 g
AUTHENTIC PORCHETTA RECIPE - ITALIAN PORK ROAST
If you have been to Italy at least once, you probably know what I am talking about. Porchetta is the famous classic pork roast that is found in every Italian square during market hours.
Provided by Nonna Box
Total Time 170 minutes
Prep Time 20 minutes
Cook Time 150 minutes
Yield 15
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Lay the pork skin side down on a work surface, with a sharp knife make a few slits in the flesh.
- Make a lengthwise slit on the tenderloin.
- In a small bowl, mix together the sage, rosemary, garlic, 2 tablespoons of salt and 2 tablespoons of olive oil. Spread the mixture over the exposed surface of the belly, working it into the cuts in the flesh.
- Spread some of the of the mixture in the slit of the tenderloin.
- Generously sprinkle the fennel pollen over the belly and tenderloin.
- Position the tenderloin in the middle of the pork belly.
- Roll up the pork belly around the tenderloin and tie with butcher’s twine.
- Place in a roasting pan. Make some slits in the skin with a sharp knife, drizzle with olive oil and season with salt and freshly ground black pepper.
- Place the pan in the oven and cook for 2 1/2 - 3 hours. The juices should run clear when pierced with a knife.
- Remove from oven and allow to rest for 15 minutes, loosely tented with foil. Slice and serve.
Nutrition Facts : ServingSize 120 g, Calories 10282 kcal, CarbohydrateContent 19 g, ProteinContent 265 g, FatContent 1006 g, SaturatedFatContent 360 g, CholesterolContent 1601 mg, SodiumContent 14774 mg, FiberContent 3 g
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