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

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Recipe Summary

prep:
1 hr
bake:
1 hr to 1 hr 30 mins
stand:
15 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; total fat 6.1g; saturated fat 1.6g; polyunsaturated fat 0.6g; monounsaturated fat 3g; cholesterol 71mg; sodium 681mg; potassium 537mg; carbohydrates 5.6g; fiber 1.7g; sugar 2g; protein 26.1g; trans fatty acidg; vitamin a 18RE; vitamin a 177IU; vitamin c 8mg; thiaminmg; riboflavinmg; niacin equivalents 6mg; vitamin b6 1mg; folate 15mcg; vitamin b12mcg; calcium 35mg; iron 1mg.

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