Inspired by my recent trip to the Umbria region of Italy, I had to learn how to make a Porchetta. Porchetta is a traditional Italian dish that consists of a whole pig, typically a young, fatty pig, which is deboned, seasoned, and roasted to perfection. Porchetta originated in the central region of Umbria. My scaled-down version of Porchetta uses a large (5 or 6 pound) pork loin instead of the whole pig. The pork loin is cut into a large flat sheet, filling is added and the loin re-rolled, tied and roasted.
Ingredients:
1 large pork loin (4 or 5 pounds)
2 cups breadcrumbs
1 cup fresh rosemary
1 whole medium sized onion
1/2 cup fresh basil
3 cloves garlic
2 eggs
1 tsp Salt
1 tsp Black Pepper
1/4 cup olive oil
Juice of 1 lemon
Directions:
In a food processor, combine breadcrumbs, eggs, rosemary, onion, basil, garlic, eggs, salt, pepper and lemon juice
Run the food processor until the mixture is fully mixed, the texture should be stiff enough to hold its shape. If too runny, continue to add breadcrumbs until the consistency is firm.
Next filet the pork loin so it ends up about 1 inch thick
Continue to slice and roll until you end up with a fully flat piece of meat
Next spread the filling evenly onto the meat
Now tightly roll up the pork loin
Tie roll with cooking twine
Cook in the oven, smoker or on a grill at 350 degrees until the internal temperature reaches 160 F. Remove from oven and let rest for at least 10 minutes.
Cut into slices and enjoy !
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