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Gallery Porchetta-Style Roast Pork Credit: Armando Rafael Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 4
Ingredients Ingredient Checklist 4 cloves garlic, smashed 2 tablespoons fennel seeds, toasted 2 tablespoons fresh rosemary 1 small lemon, zested, then halved lengthwise and thinly sliced Kosher salt and freshly ground pepper 6 tablespoons extra-virgin olive oil 1 pork loin (2 1/4 pounds), trimmed 8 ounces pancetta, thinly sliced 1 pound small fingerling potatoes, halved 1 sweet yellow onion (12 ounces), cut into eighths
Cook’s Notes If you don’t have a mini-prep, just finely chop the ingredients by hand or crush to a paste in a mortar and pestle. Pork can be rubbed with fennel paste, wrapped in pancetta, and refrigerated up to 1 day.
Gallery Porchetta-Style Roast Pork Credit: Armando Rafael
Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 4
Gallery
Porchetta-Style Roast Pork Credit: Armando Rafael
Porchetta-Style Roast Pork
Credit: Armando Rafael
Porchetta-Style Roast Pork
Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 4
Recipe Summary
prep: 25 mins total: 1 hr 15 mins
Servings: 4
prep: 25 mins
total: 1 hr 15 mins
prep:
25 mins
total:
1 hr 15 mins
Servings: 4
4
Ingredients
Ingredients
- 4 cloves garlic, smashed 2 tablespoons fennel seeds, toasted 2 tablespoons fresh rosemary 1 small lemon, zested, then halved lengthwise and thinly sliced Kosher salt and freshly ground pepper 6 tablespoons extra-virgin olive oil 1 pork loin (2 1/4 pounds), trimmed 8 ounces pancetta, thinly sliced 1 pound small fingerling potatoes, halved 1 sweet yellow onion (12 ounces), cut into eighths
Directions
Preheat oven to 425 degrees with rack in center. In a food processor, combine garlic, fennel seeds, rosemary, lemon zest, 1 1/2 teaspoons salt, and 3 tablespoons oil; pulse to a paste. Pat pork dry. On a rimmed baking sheet, rub pork all over with garlic mixture and wrap with pancetta, overlapping slightly; secure with twine at 2-inch intervals.
Toss potatoes, onion, and lemon slices with remaining 3 tablespoons oil. Season with salt and pepper; scatter around pork. Drizzle with 1/3 cup water; roast, basting with juices, until pancetta is crisp and a thermometer inserted in thickest part of meat registers 138 degrees, 40 minutes. Transfer to a cutting board; tent with foil.
Return sheet to oven and continue to roast vegetables, tossing once, 10 minutes more. Remove strings from pork and slice. Serve, alongside vegetables, and drizzled with pan juices.
Cook’s Notes If you don’t have a mini-prep, just finely chop the ingredients by hand or crush to a paste in a mortar and pestle. Pork can be rubbed with fennel paste, wrapped in pancetta, and refrigerated up to 1 day.
Cook’s Notes
If you don’t have a mini-prep, just finely chop the ingredients by hand or crush to a paste in a mortar and pestle. Pork can be rubbed with fennel paste, wrapped in pancetta, and refrigerated up to 1 day.
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All Reviews for Porchetta-Style Roast Pork
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All Reviews for Porchetta-Style Roast Pork
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
