This recipe uses the paste from the Cook's Illustrated Porcetta recipe, but instead of a fatty pork butt roast, I used a 3 pound pork loin roast.
Preheat the oven to 350 degrees
3 pound pork loin roast - cut length-wise into almost four sections, leaving about an inch connected at the bottom - it should look like a book with a cover, back, and two pages.
Cooking twine
Porcetta rub:
3 tablespoons fennel seeds - ground separately in a spice grinder, toasted first if you have the time
1/2 cup fresh rosemary leaves pulled from hard stems
1/4 cup fresh thyme leaves pulled from stems
12 garlic cloves, peeled
Kosher salt and pepper
1/2 cup extra-virgin olive oil
After you've ground the fennel seeds, and the rest of the ingredients to a small food processor, and run until well combined.
Take about a third of the paste and put it between the two middle portions of pork, and the same for the two outer cut sections.
Pull the cut sides toward the middle until the roast looks like a nice roll, then use the kitchen twine to tie it to keep it closed.
Put the roast into a baking dish and into the oven.
Start the timer at 1 hour for a 3 pound roast, and then start checking the temperature of the middle of the roast - it should be at least 145 degrees.
Pull the roast and let it rest at room temperature for 10 minutes, then slice and serve.
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