Roast Pork Porchetta-Style

(from saymyname’s recipe box)

Source: Cooking Light

Serves 10 people

Categories: Cooking Light, Main Dish, Pork

Ingredients

  • 2 tablespoons crushed fennel seeds
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 5 garlic cloves , minced
  • 1 (3 1/2 lb) boneless pork loin roast , trimmed
  • 1 cup dry white wine

Directions

  1. Preheat oven to 350°.

  2. Combine the first 4 ingredients; make twelve 1 ½ inch slits along 1 side of roast; stuff slits with some of the fennel mixture.

  3. Place roast, slit side down, on a shallow roasting pan coated with cooking spray.

  4. Rub any remaining fennel mixture over top of roast.

  5. Bake for 1 hour, 10 minutes or until thermometer registers 155°.

  6. Transfer roast to a serving platter; add wine to pan, scraping pan to loosen browned bits.

  7. Pour wine mixture into a saucepan; bring to a boil over med-high heat.

  8. Decrease heat and simmer until reduced to 2/3 cup, about 8 minutes.

  9. Remove from heat; pour accumulated juices from serving platter into wine mixture.

  10. Serve wine mixture with pork.

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