Rolled Pork Roast (Porchetta) Yield:
Rolled pork roast stuffed with fennel-infused ground pork is a simple at-home version of the classic Italian porchetta. It also makes fantastic next-day sandwiches.
- 1 medium sweet onion
- 1 medium fennel bulb
- 2 tablespoons extra virgin olive oil, plus more for seasoning pork
- 1 pound ground pork
- 3 large garlic cloves, minced
- 1 tablespoon minced fresh rosemary
- 1 tablespoon fennel seeds
- 1/2 teaspoon kosher salt, plus more for seasoning pork
- 1/2 teaspoon coarsely ground black pepper, plus more for seasoning pork
- 1 large egg, beaten
- 2 medium red onions
- 1 (3-pound) boneless pork loin, butterflied to 1-inch thickness
- kitchen twine
- Peel the onion and trim the fennel bulb, removing the tough root end, stalks, and fronds.
- Coarsely grate the onion and fennel on a box grater.
- Heat 2 tablespoons olive oil in a large, high-sided skillet or sauté pan over medium-low heat.
- Stir in the grated onion and fennel bulb and cook until softened and fragrant, about 6 minutes.
- Increase the heat to medium and add the ground pork, breaking into small pieces with your spatula.
- Let the pork brown for a minute or so, then stir in the garlic, rosemary, fennel, salt, and 1/2 teaspoon each kosher salt and pepper.
- Cook, stirring occasionally, until the pork is cooked through, about 8-10 minutes.
- Transfer to a large bowl and taste, adding more salt and pepper as desired.
- Let the filling cool for about 15 minutes, stirring every now and then to help disperse the steam.
- Stir the beaten egg into the pork mixture.
- Preheat the oven to 350 degrees F and line a medium rimmed sheet pan with foil.
- Peel the red onions and slice into thick rounds (about 4 rounds per onion).
- Place the onions in a single layer down the center of the prepared sheet pan and set aside.
- Butterfly the pork loin, if it hasnt been done for you at the butcher counter, and lay it out on a large cutting board.
- Sprinkle the pork with a generous pinch each of salt and pepper.
- Spread the cooled pork filling evenly across the pork loin.
- Roll the pork loin up, starting with one of the long sides of the loin and tucking the filling in as you go.
- Cut a very long piece of butchers twine and truss the pork loin in loops to secure. (See post video for more details.)
- Place the rolled pork roast on the onions.
- Drizzle olive oil over the pork roast and gently rub it over the roast to coat evenly. Sprinkle lightly with salt and pepper.
- Roast until a thermometer inserted into the center of the roast reaches 145 degrees F, about 1 1/2 to 2 hours.
- Remove the roast from the oven and let it rest for 10 minutes on the sheet pan.
- Slice into 1-inch pieces with a serrated knife and serve.
Adapted from Molto Italiano
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The nutritional information above is computer-generated and only an estimate.
Roasted Rolled Pork Loin with Lemon and Sage | Gordon Ramsay
FAQ
What does rolled pork mean?
What temperature should rolled pork roast be cooked to?
What cut of pork roast is the most tender?
How do you cook a rolled pork roast?
Refrigerate the rolled pork roast in its airtight wrapper until ready to bake. Unwrap the roast and apply your favorite herbs, rub seasonings or sauce. Place it in the roasting pan so the fat layer is on top. The fat melts and drips down through the meat as it bakes, adding flavor and moistness to the roast.
What is a rolled pork loin?
A rolled pork loin on a chopping board. Pork loin is a tender, succulent cut of meat, whether it is bone-in or boneless. Boneless pork loins can be roasted individually or stacked and tied to make a rolled roast. Your meat market may refer to these as single or double rolled roasts.
How do you choose a rolled pork roast?
Choose a rolled roast that has an evenly thin layer of fat cresting the meat. The fat bakes away, keeping the meat tender and juicy. A rolled pork roast is a versatile cut, just right for an herb-infused dish, a flavorful rub, spicy bar-b-cue or Caribbean style.
How do you know if a rolled pork roast is cooked?
Use a meat thermometer as a final check for doneness. The final internal temperature of a rolled pork roast should be 150 degrees F. Remove the roast from the oven and allow it to rest before slicing and serving. As it rests, the roast will finish cooking as the internal temperature increases to about 160 degrees F in about 10 minutes.