Porchetta with a Twist!

. February 18, 2021.
ML Recipe PORCHETTA

I enjoy watching The Cooking Channel and get a kick out of Diners, Drive-in and Dives.  Recently, DDD showed a chef making Porchetta.  It looks sinfully good and I exclaimed to my husband that I was going to make this dish for the Superbowl.  

I went to the DDD website for the recipe and it wasn’t there!  So, I watched the video a few times and figured it out.

Hard to describe just how good this recipe turned out.  Mouth-watering. Melt-in-your-mouth tender.  Savory. Beautiful. Filling.

Here is the recipe I came up with for PORCHETTA With A Twist.

 

Stuffing

2-3 C pork shoulder cut into ½ inch cubes

1    lg onion, medium slice

1    lg fennel, medium slice

Olive oil

Salt

Pepper

5-6  cloves garlic

Oregano

Thyme

Brown sugar

 

Mix all of the above ingredients together in a roasting pan.

Roast, uncovered, at 350 degrees for about 1 hour.

Add two peeled and sliced apples to the pork and cook another hour.

(This can be done ahead of time andC kept in the refrigerator.)

 

Assembly

Butterfly a pork loin roast allowing about 1 ½ inch per person.

Generously season both sides of the butterflied roast with salt, pepper, garlic slices, oregano,  thyme.  Add brown sugar to the inside only.

Place stuffing on pork and roll.  Tie with string in 3-4 places.

 

Cooking. 

Brown roast in olive oil and the place is roasting pan.

Roast at 350 degrees for 40 minutes.

Remove from over and let sit at least ½ hour. (can sit for a few hours or more – just refrigerate if too long)

After removing roast from the oven, roast sliced potatoes on a separate sheet pan. Brush the potatoes with olive oil, and sprinkle with salt and pepper).  Roast potatoes until done, turning once.

Meanwhile scape down the roasting pan with white wine.

Slice roast.  Saute both sides in an oven-safe pan using olive oil.  Add 1 sliced apple and 1 sliced pear and all the juices from the baking pan. Pop in a 450 degree oven for 10-15 minutes.

 

Presentation

Cover a dinner plate with fresh greens.   Top greens with roasted potato slices.  Then, add one slice of pork.  Add apples and pears.  Pour pan drippings over the top.

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