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Rollin’ with Porchetta

Written and photographed by Lara O’Brien

The smell of a roast in the oven is a scent that hits my memory banks harder than almost any other.

Growing up, my mum rarely cooked meat, but when she did, it was usually a roast chicken on Sunday.

I loved how the smell of that bird permeated the whole house—something the usual vegetarian chili and omnipresent tofu could never do.

Call me a traditionalist, but somehow veggie fare doesn’t quite cut it on a Sunday night. So for this Sunday’s dinner, I decided to make a full-on porchetta.

porchetta, pork roast

Traditionally, porchetta is a whole deboned pig that is salted, stuffed, and then spit-roasted.

When Danielle and I lived in Florence, we used to walk out of our way to a hole-in-the-wall spot that served porchetta sandwiches.

The locals knew their stuff—the line would be out the door as people waited patiently for what could be the best sandwich in the history of meat and bread.

And who knew that this simple combination would catch on a decade later in North America with cult favorite RoliRoti in San Francisco, chef Sara Jenkins’ Manhattan sandwich shop Porchetta, and Toronto’s own Porchetta & Co.?

I decided to embark on a smaller version of the traditional whole stuffed pig, given that I was only cooking for four people and I’m guessing there is some sort of Toronto bylaw that frowns upon open spit fires.

To ensure porky success, I turned to the recipe from Molto Italiano, which, I have to say, is one of the best Italian cookbooks I own.

The recipes are authentic and sure, they can be time consuming—but they always deliver. The porchetta works great in a sandwich the next day with some fresh arugula on a ciabatta bun.

porchetta, pork roast

Porchetta (Italian Stuffed Pork Loin)

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes

A recipe for Italian porchetta is a smart one to have in your arsenal. Not only is it a classic roast, but makes incredible sandwiches.

Ingredients

  • 4 pounds boneless pork loin, butterflied to a 1-inch thickness
  • kosher salt
  • ground black pepper
  • 1/4 cup extra virgin olive oil
  • 1 medium onion, thinly sliced
  • 1 fennel bulb, fronds chopped and reserved, bulb thinly sliced
  • 2 pounds ground pork shoulder (you can use premade loose sausage if need be)
  • 2 tablespoons fennel seeds
  • 2 tablespoons chopped fresh rosemary
  • 6 garlic cloves, thinly sliced
  • 2 eggs, beaten
  • 4 red onions, halved

Instructions

  1. Preheat the oven to 350 degrees F. Sprinkle the pork loin with salt and pepper and set aside.
  2. In a large sauté pan or skillet, heat the olive oil until smoking.
  3. Add the onion and fennel bulb and cook over medium-high heat until softened and lightly browned, about 10 minutes.
  4. Add the ground pork, fennel seeds, rosemary, garlic, and about 2 teaspoons black pepper.
  5. Cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool.
  6. Add the reserved chopped fennel fronds and eggs and mix well.
  7. Spread the filling evenly across the pork loin and roll up like a jelly roll. Truss with butchers' twine.
  8. Spread the halved red onions evenly on the bottom of a roasting pan and place the trussed pork roast on top.
  9. Roast for 2 1/2 hours or until the internal temperature reaches 160 degrees F.
  10. Remove and allow to rest for 10 to 20 minutes before slicing into 1 inch-thick pieces to serve.

Notes

Adapted from Molto Italiano

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 885Total Fat: 53gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 330mgSodium: 316mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 89g

The nutritional information above is computer-generated and only an estimate.

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10 Comments

  1. I’ve never bought pork (it’s because I’m Jewish). But I would enjoy this if someone ELSE made it for me (since I do sometimes eat pork even though I’m Jewish…)

    1. Jennifer, I have a friend who avoids pork because she’s Jewish – but she’ll eat things like prosciutto if you tell her it’s turkey-based (wink, wink)!

  2. I must tackle this for my boys (hubby and sons)…they LOVE pork. And thanks for mentioning Mario Batali’s cookbook – one cookbook I actually don’t own, but probably should.

  3. I happen to have a boneless pork loin in the freezer that I have been wanting to cook. Now, I know how I am going to do it. Thanks.

  4. I thought this post might have something to do with a sports car, but it’s even better. My mom always cooked roasts and roast chicken on Sunday, too. And she seemed to collect people for Sunday Dinner on her way out of church.

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