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Porchetta-Style Pork Loin
Recipes
Porchetta-Style Pork Loin
12 servings
3 hours total (Active 40 minutes)

Ingredients

  • Nonstick aluminum foil
  • Plastic wrap
  • 10 slices fresh pork belly
  • 2 teaspoons fennel seeds
  • 2 teaspoons ground coriander
  • 1 teaspoon red pepper flakes
  • 2 tablespoons fresh rosemary
  • 8 cloves garlic
  • 2 teaspoons cracked black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon kosher salt
  • 1 boneless pork loin roast (3–4 lb)
  • 24 dinner rolls
  • 1 (12 oz) jar sliced banana peppers
  • 1 bag fresh arugula (or spinach) 4–5 oz

Steps

    1. Preheat oven to 325°F. Line baking sheet with foil. Place 2 (12- x 24-inch) sheets plastic wrap on work surface, overlapping horizontally. Lay pork belly slices, overlapping horizontally, onto plastic wrap (wash hands). Cover pork slices with 2 additional pieces of plastic wrap and pound to ¼-inch thickness with meat mallet; remove top sheets of plastic.
    2. Place in food processor bowl: fennel, coriander, pepper flakes, rosemary, garlic, pepper, oil, and salt; process into a smooth paste. Rub garlic mixture all over pork loin. Arrange pork loin horizontally down center of pork slices. Using plastic wrap, roll slices over pork loin to completely cover; discard plastic wrap. Place wrapped pork roast on baking sheet seam-side down, tucking in any pork belly slices (wash hands).
    3. Place baking sheet on bottom rack of oven. Bake 1 hour or until 135°F. Increase oven to broil; broil 15–18 minutes more or until belly slices are browned and pork is 145°F. Remove roast from oven. Let stand 15–20 minutes to rest (temperature will rise 5–10 degrees during this time). Meanwhile, slice rolls and toast.
    4. Slice pork thinly; serve on rolls, topped with arugula and banana pepper slices.

Amount per 1⁄12 recipe serving: Calories 430, Total Fat 22g, Sat Fat 6g, Trans Fat 0g, Chol 105mg, Sodium 850mg, Total Carb 21g, Fiber 1g, Sugars 4g, Protein 33g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%