PORCHETTA PORK ROAST
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don't need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It's worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 12h
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Score skin and fat all over pork, taking care not to cut down to the meat.
- In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
- Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
- Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 11 grams, Sodium 777 milligrams, Sugar 0 grams, TransFat 0 grams
PORCHETTA-STYLE ROAST PORK
Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder. You'll need to start this dish one day ahead, as the pork has to marinate overnight.
Provided by Jeanne Kelley
Categories Garlic Pork Marinate Roast Low Cal Father's Day Dinner White Wine Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 8 servings
Number Of Ingredients 9
Steps:
- Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
- Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
- Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
- Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
- Thinly slice roast. Serve with sauce.
ITALIAN-STYLE ROAST PORK WITH CRISPY CRACKLING
A take on the fennel-seasoned Italian dish porchetta, this Sunday lunch-worthy loin has a layer of perfect crackling
Provided by James Martin
Categories Main course
Time 2h40m
Number Of Ingredients 12
Steps:
- Pound the garlic, bay, pepper, 1 tsp sea salt and 1 tbsp of the fennel seeds using a pestle and mortar, then stir in 1 tbsp oil. Place the pork, skin-side up, in a clean sink and pour over a kettleful of boiling water (this tightens the skin - the first step towards great crackling). Drain, pat dry and place, skin-side down, on a chopping board. Rub the garlicky paste all over it, then roll up the loin and tie it at intervals with kitchen string. Arrange the onion and lemon in the centre of a roasting tin and sit the pork on top, skin-side up. Rub the rind with the remaining salt and leave at room temperature, uncovered, for 1 hr.
- Heat oven to 230C/210C fan/gas 8. Rub the skin of the pork with the remaining oil. Lightly crush the remaining fennel seeds and scatter over the meat. Roast for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1 hr 20 mins. Remove the pork, cover loosely and leave to rest for 30 mins. If your crackling isn't crisp, pop the joint under a hot grill for a few mins, but watch it as it will burn very easily.
- Meanwhile, make the gravy. Tip away all but 1 tbsp of fat from the tin and put on the hob. Add the flour and mix with the onion and lemon, scraping any bits from the bottom. Pour in the Marsala and let it bubble, then gradually add the stock and any of the resting juices, and simmer gently for 8-10 mins. Season, if needed, and strain through a sieve before serving.
Nutrition Facts : Calories 676 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 64 grams protein, Sodium 2.2 milligram of sodium
ITALIAN HERB-CRUSTED PORK LOIN
I like to change things up during the holidays with pork loin recipes that incorporate my favorite herbs and veggies. This showpiece dish really dazzles my family. -Kim Palmer, Kingston, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up. Refrigerate, covered, 1 hour., Preheat oven to 475°. Roast the pork for 20 minutes., Reduce oven setting to 425°. Roast until a thermometer reads 145° and vegetables are tender, 30-40 minutes longer. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.
Nutrition Facts : Calories 295 calories, Fat 13g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 388mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
ITALIAN BRAISED PORK SHOULDER
This is a tasty, quick prep meal of braised pork that can be used in versatile ways. It can be assembled quickly in the morning or the night before for a slow cooker meal. You can add potatoes or other veggies for a stew, or reserve the liquid to pour over rice. My kids love the leftover liquids turned into gravy for mashed potatoes or mashed cauliflower.
Provided by Alison Willette
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Rinse and dry pork roast. Season all sides with salt and pepper.
- Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
- Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
- Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
- Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.
Nutrition Facts : Calories 492.1 calories, Carbohydrate 16.6 g, Cholesterol 89.1 mg, Fat 28.4 g, Fiber 2.8 g, Protein 26.3 g, SaturatedFat 8.9 g, Sodium 680 mg, Sugar 6.6 g
ITALIAN-SEASONED PORK ROAST
I've adapted this recipe that I received from a friend. Her recipe called for chicken, but when I decided to make it, I had pork on hand - and it's become a huge hit! I love how well the flavors with with the pork, and the leftover roast makes the perfect filling for some tacos served Mexican style (cilantro, a dash of lime, and finely chopped onions). Another leftover idea: Italian Pork Sammies. Just lightly shred the meat, heat through, and serve on a French roll topped with some provolone or mozzarella, roasted red bell pepper strips, and shredded lettuce. Lean, flavorful, and easy on time and money.
Provided by Annie Leon @chicagolandia
Categories Pork
Number Of Ingredients 7
Steps:
- Marinade pork roast (this recipe works very well with tougher cuts of meat, as we'll be cooking it low and slow) in 1 C. Italian dressing for 4 hours to overnight.
- Remove roast from marinade, drizzle with olive oil and rub seasoning packet onto roast. Rub garlic onto roast. Top with parsley.
- Add roast to crockpot, add water and 1/2 C. italian dressing and cook over low for 6-8 hours, until meat is falling off the bone tender. Serve with garlic mashed potatoes, roasted veggies, and salad.
SEASONED PORK LOIN ROAST
If you're looking for pork loin roast recipes, this one is a guaranteed crowd-pleaser, perfect for serving all year long. In summer, I barbecue it, and in winter I roast it in the oven.-Elaine Seip, Medicine Hat, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 18 servings.
Number Of Ingredients 13
Steps:
- Combine the garlic salt, garlic-pepper and lemon-pepper; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 145°., Meanwhile, in a large saucepan, combine the basting sauce ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Brush over roast occasionally while baking. Let roast stand 10 minutes before slicing.
Nutrition Facts : Calories 157 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 391mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
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ITALIAN PORK ROAST - BETTER HOMES & GARDENS
From bhg.com
5/5 (4)Total Time 4 hrs 50 minsCuisine ItalianCalories 131 per serving
- Preheat oven to 325°F. Place roast, fat side up, in a 6- to 8-quart Dutch oven. In a small bowl stir together Italian seasoning, rosemary, garlic, fennel seeds, black pepper, salt, and the crushed red pepper. Rub all over pork.
- Roast, covered, 3 1/2 hours. Add tomatoes, mushrooms, and onion. Whisk together wine and tomato paste. Pour over pork and tomato mixture. Roast, uncovered, 1 hour more or until tender and a thermometer inserted in meat registers at least 190°F.
- Remove and shred meat. Return meat to pot. Stir to coat. Store in an airtight container in refrigerator up to 4 days or freezer up to 3 months. Makes 11 cups.
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