Your Life A to Z Recipe: October 29, 2013 Pork Loin Porchetta Style

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Your Life A to Z Recipe: Tuesday, October 29th

By: Chef Chris Nicosia, SASSI

Pork Loin “Porchetta Style”
Serves 8

3#         Boneless Pork Loin, Butterflied
1.5#        Italian Sausage, Casings Removed
2 Tbsp.      Fresh Rosemary, Chopped
2 Tbsp.          Fresh Sage, Chopped
¼ cup         Garlic, Chopped
3 Tbsp.        Fennel Seed, Toasted and Ground
2 oz.              Extra Virgin Olive Oil
To Taste    Salt and Pepper

Lay pork loin flat on work surface with the inside facing up
Season with salt and pepper
In a bowl, combine rosemary, sage, garlic, and fennel seed
Rub 2/3 of mixture into pork loin
Lay sausage down the middle of pork loin, and roll pork around sausage
Tie porchetta with butchers twine, and spread the remaining 1/3 of the spice mixture on the outside
Cover with plastic wrap and allow to marinate at least 8 hours or overnight
Remove roast from oven and allow to sit at room temperature for 45 minutes
Preheat oven to 225 degrees
Heat a heavy pan over high heat and add olive oil
Season pork loin with salt and pepper, and brown in oil on all sides
Remove to roasting pan on wire rack and roast at 225 for 1 hour. Check internal temperature with thermometer
Continue roasting until internal temperature reaches 140 degrees, remove from oven, tent with foil and allow to rest for 10 minutes before carving
Serve with roasted potatoes, and sautéed rapini  if you like.