Chef Gerard Craft makes an authentic Italian porchetta using pork belly; in this variation, we used his delicious fennel and onion stuffing to stuff a more familiar cut of meat: a boneless pork top loin roast.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Trim fat from pork top loin roast. Butterfly the meat by making a lengthwise cut down the center of the meat, cutting to within 1/2 inch of the other side; spread open. Place knife in the V of the cut and cut horizontally away from the center cut to within 1/2 inch of the outside edge of the meat. Repeat on opposite side of the V. Unfold meat like a book.

  • Cover the roast with plastic wrap. Working from center (thicker part) to edges, pound with flat side of a meat mallet until meat is an even thickness of 1/2 to 3/4 inch. Remove plastic wrap. Set meat aside.

  • For the salt rub mixture, in a small bowl combine the 1 tablespoon kosher salt, sugar, 1/2 teaspoon snipped fresh thyme and minced garlic. Set aside.

  • In a large skillet, cook fennel, onion, parsley, 1 tablespoon thyme, rosemary, and 3/4 teaspoon kosher salt in hot oil over medium heat for 10 to 15 minutes or until onion and fennel are tender, stirring occasionally. Remove from skillet; let cool completely.

  • Sprinkle the fennel pollen and pepper over the pork. Spread stuffing evenly over the meat. Roll meat into a spiral, starting from a short side. Tie roast in three or four places with heavy 100% cotton kitchen string. Sprinkle salt rub mixture evenly on all sides of the roast.

  • Place roast on a rack in a shallow roasting pan. Roast in a 350° oven, uncovered, for 1 hour to 1 1/2 hours or until thermometer registers 145°, covering ends of meat after 45 minutes to prevent stuffing from drying out. Transfer roast to a serving platter. Cover loosely with foil; let stand for 15 minutes before slicing.

Nutrition Facts

186 calories; 6.1 g total fat; 1.6 g saturated fat; 0.6 g polyunsaturated fat; 3 g monounsaturated fat; 71 mg cholesterol; 681 mg sodium. 537 mg potassium; 5.6 g carbohydrates; 1.7 g fiber; 2 g sugar; 26.1 g protein; 0 g trans fatty acid; 18 RE vitamin a; 177 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 1 mg vitamin b6; 15 mcg folate; 0 mcg vitamin b12; 35 mg calcium; 1 mg iron;