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Roast Pork – Porchetta Style

Posted by Solitary Dancer on September 27, 2007

Roast Pork, Porchetta Style

by: Joeann Gutowski


1 ½ lb of boneless lean pork loin roast
1 tbsp fennel seeds, crushed
pinch of chopped rosemary
½ tsp salt
¼ tsp of fresh ground pepper
2 – 3 gloves of garlic, minced
olive oil
1/2 cup dry white wine


Preheat oven to 350 degrees.

Lightly coat bottom of a shallow roasting pan with olive oil (can use cooking spray).

Combine the fennel, rosemary, salt, pepper, and garlic in a small dish.

Make three 1 inch slits along the length of the roast and stuff with the fennel mixture, saving a small portion of the mixture to rub over the top.

Place roast, slit side down, in pan and cook for approximately 50 minutes or until meat thermometer registers 155-160 degrees.

Transfer roast to a serving platter.

Add wine to roasting pan and stir to loosen browned bits. Bring mixture to a boil, add juices from the serving platter then simmer to reduce the mixture to half.

Slice the roast into thick wedges with each piece displaying the stuffed seasonings. Drizzle with wine mixture.


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