Pork on Pork

by Kimberly Hickok

The other white meat. Yup. I’m talking about pork. My husband is a real ‘porker’ – meaning that he loves pork in all its forms.

I picked up a 3 pound pork loin. One pound I used to make these awesome Spicy Pork Tacos with Spicy Black Beans. With the rest I made my own version of a porchetta – which is basically pork on pork.

This is really easy to make and serves 4.

Step 1 – Butterfly the pork loin, score and generously salt and pepper.

Step 2 – Combine about 1/4 cup of parsley, 3-4 cloves of garlic, olive, salt and pepper. Spread with the parsely mixture.

Step 3- Preheat oven to 350F.

Step 4 – In a skillet brown 3/4 pound of sweet sausage with about 1/2 cup each of onions and fennel. As it softens add 2 minced cloves of garlic. Add 1/4 cup white wine and let it reduce. Allow to cool and then add bread crumbs and parmesan cheese until it’s the consistency of loose stuffing.

Step 5 – Spread on butterflied pork roast. Roll and tie.

Step 6 – Roast until the pork’s internal temperature is 140F. It should take about 45 minutes to an hour to cook.

Step 7 – Let rest for 10 minutes. Slice and serve!

Leftovers sliced thin make a great sandwich. You can also whip up some pan gravy to warm up the leftover pork roll.

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