Baby Porchetta with Berries and Arugula

Categories: pork

Ingredients

• 1/4 lb. pancetta, or 6 slices meaty, thinly sliced uncured bacon
• 2 Tbsp. rosemary, stripped from stems and chopped
• 2-3 cloves garlic, chopped
• 1 lemon, zested (about 1 1/2 tsp.)
• 1 tsp. fennel seed
• 1 pork tenderloin (1 to 1 1/4 lbs.), trimmed of silver skin
• kosher salt and coarse black pepper
• Olive oil, for drizzling
• 1 lemon, cut into wedges
• 1 cup hulled and sliced strawberries
• 1/2 cup blackberries
• 1/2 cup blueberries
• 1/4 cup dry red wine
• 2 Tbsp. aged balsamic vinegar
• 1 Tbsp. sugar
• A handful basil leaves, torn
• A large bunch arugula, cleaned, or 3 to 4 cups arugula leaves
• 4 ciabatta rolls or other crusty Italian rolls

Directions

1. Heat a large cast-iron skillet over medium-high to high and preheat the oven to 375 degrees.
2. On a sheet of parchment paper, arrange the pancetta in a single layer, over lapping slightly (like shingles) to form a 10 × 12-inch rectangle. Sprinkle the pancetta with the rosemary, garlic, lemon zest and fennel seed.
3. Season the pork with kosher side of the pancetta. Using the paper as an aid, roll up the pork to wrap it in the pancetta.
4. Using kitchen twine, tie in four or five places to secure. Drizzle the pancetta-wrapped pork with the olive oil and add to the skillet. Cook, turning, until browned all over, about 10 minutes. Transfer the skillet to the oven; roast until an instant-read thermometer registers 140 degrees with inserted into center of the pork, 13 to 15 minutes. Let the meat rest 10 minutes before slicing. Douse with juice from the lemon wedges.
5. In a bowl, combine the berries, wine, vinegar and sugar; let stand 15 minutes. Toss with the basil.
6. Serve the pork with the arugula topped with the berry mixture and the crusty rolls.

Email to a friend | Print this recipe | Back